Split Pea Soup
Prep Time
10 minutes
Prep Notes
Making soup is a great introduction to cooking for those who are learning their way around the kitchen. There is no need to follow the recipe exactly, so if you don't happen to have something on hand don't let that stop you. And if you think of something that would be a great addition, throw it in!
Don't forget to sort through the split peas to make sure there aren't any pebbles or foreign objects. I find it's easy to spread them out on a large baking sheet.
Cooking Time
55 minutes
Yields
6 - 8 servings
Ingredients
2 Tbsp Olive Oil or Butter
3 celery stalks, diced
1 medium yellow onion, diced
3 cloves garlic, minced
2 tsp dried thyme
1 tsp dried rosemary
1-2 bay leaves
16 oz (1 lb bag) split peas
8 cups low or no sodium broth or stock (can use veggie, chicken, or turkey)
2 medium potatoes, diced
3 large carrots, sliced
2 cups diced or sliced sausage (I like to use organic chicken sausage, but use whatever you like!)
Directions
1. Warm oil or butter in a large soup pot and saute celery and onion until translucent.
2. Add in garlic, rosemary, and thyme. Saute another two minutes.
3. Add split peas and broth/stock to the pot and bring to a boil. Cover and turn heat to low. Simmer until peas have broken up, about 30-40 minutes.
4. While soup is simmering cook sausage in a saute pan over medium heat.
5. Add in diced potatoes and carrots and cook another 15 minutes, or until potatoes are soft. Add in cooked sausage at very end.
6. Remove bay leaves from soup and discard.
7. If soup is too thick, add water to desired consistency. Salt and Pepper to taste.
Notes
Olive Oil has a low smoke point so if you choose to use olive oil in this recipe saute the onions and celery on medium to medium low.
To save time you can prepare the onion, celery, and garlic to start. Then prep the carrots, potatoes, and sausage while the soup is simmering.
