Creamy Split Pea Soup
Peas are often overlooked, but these cheap legumes are hearty and loaded with fiber and minerals. One cup cooked peas has 65% of your daily fiber needs!
Updated: Mon, 05/13/2019 - 8:52pm
- 3 cups dried green split peas
- Water as needed
- ¼ cup olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup thinly sliced leeks
- 1 Tablespoon fresh or dried thyme
- 8 cups vegetable broth or water
- 2 teaspoons sea salt (more if using water)
- 1 teaspoon black pepper
- 1½ teaspoons smoked salt
- Rinse the split peas in water. Add to a very large glass bowl and cover with as much water as will fit in the bowl. Soak overnight (or about eight hours).
- Drain and rinse the peas with fresh water.
- Cooking Method One: In a large skillet, heat olive oil. Add onion and cook until soft, about 10 minutes. Stir in garlic, carrots, celery and leeks. Let cook until vegetables are soft and slightly browned. Stir in thyme.
- Add vegetables and soaked peas to slow cooker and cover with broth. Cook on low for 8 hours, or until peas are very soft. Check periodically to ensure there is enough broth.
- Cooking Method Two: In a large stockpot, heat olive oil. Add onion and cook until soft, about 10 minutes. Stir in garlic, carrots, celery and leeks. Let cook until vegetables are soft and slightly browned. Stir in peas and thyme and toss to coat. Add broth and bring to a boil. Cover, reduce heat to low and simmer for half hour to 45 minutes.
- For both methods, when peas are very soft and creamy stir in salts and pepper. Let simmer another five minutes. Divide into serving bowls and enjoy. Soup will thicken considerably when stored in the fridge and may need to be thinned with water or broth before reheating.