Split pea soup is my go-to comfort food; not only is it easy and inexpensive to prepare, but it is creamy and so satisfyingly nutritious. Some kids have chicken soup when they're sick, but for me, it was always split pea soup! For extra flavor and texture, feel free to add 1 cup diced ham or vegetarian meat substitute of your choice.
Serves 4 as an entree
- 1 large white onion, chopped (about 1 cup chopped)
- 4 stalks celery, chopped
- 4 carrots, sliced thin
- 6 cups water
- 1 t. salt, plus more to taste
- 1 T. dried thyme
- 1 bay leaf
- 1 ½ cups dried split peas, picked over and rinsed
- Pepper, to taste
1. In a medium-sized stock pot (3-quarts works well) over medium-high heat, combine the onion, celery, carrots and water and bring to a boil. Add the salt, thyme, bay leaf and peas. Turn down heat to medium-low and simmer until peas are soft and begin to break down slightly, about 45-55 minutes.
2. In a blender, puree 1 cup of the soup. Return the pureed soup to the pot, stir well and add salt and pepper to taste. Cook until desired consistency and temperature. Serve hot.