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Split Pea Soup Recipe

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This recipe for Split Pea Soup is from Morning Glory Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbl olive oil
1 med onion, chopped
2-3 stalks celery, chopped
2 tsp garlic, minced
1 lb carrots, chopped
1 lb bag green split peas
6 C water
2 Tbl chicken or vegetable Better than Bullion® base
1 tsp garlic powder
¾ tsp parsley
¾ tsp thyme
⅛ tsp sage
¼ tsp pepper
½ tsp salt (may need more)
1 bay leaf
Directions:
Directions:
Measure spices into small bowl. Set aside. Prep onion, celery and carrots. Set aside. In a large soup pot or dutch oven, sauté onion and celery in oil on medium heat until softened. Add water, bullion and peas to pot. Add spices and bay leaf. Stir. Bring to boil. Reduce heat and simmer for approximately 30-40 minutes with lid on pot until peas almost done. Stir and check thickness.* Add carrots and simmer another 10-12 minutes until carrots tender.

*Note soup may thicken too much and need to add additional water -a little at a time. Remove bay leaf before serving.
Number Of Servings:
Number Of Servings:
4 bowls
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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