Split Pea Soup
Onion is sautéed in olive oil or butter, then simmered with carrots, split peas, optional potato, and vegetable broth until everything is very soft. The soup is seasoned with salt and pepper and can be mashed or blended for a creamier texture. It's a hearty, budget-friendly, one-pot soup served warm, ideally with bread.
Equipment
- Large pot with a lid
- Spoon, potato masher, or blender
- Knife and cutting board
Ingredients
- 1 cup split peas drained and rinsed
- 1 onion chopped
- 2 carrots chopped
- 1 potato diced (optional)
- 4 cups vegetable broth or water plus bouillon
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Bread for serving (optional)
Instructions
- Sauté the onion: Heat the oil in the pot over medium heat. Add the onion and sauté for 3 to 4 minutes, until soft.
- Add the rest: Add the carrots, peas, potato, and broth. Stir.
- Simmer: Bring to a boil, then lower the heat. Cover and simmer for about 30 to 35 minutes, until the potato and carrots are very soft.
- Season with salt and pepper.
- Mash or blend: Mash the vegetables with a spoon or blend for a creamier texture (optional).
- Serve warm, with bread if you have some.