split pea soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups vegetable broth
• 1 cup dried split peas
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add garlic and cook for 1 minute more.
4. Pour in vegetable broth and add split peas, thyme, rosemary, and bay leaf.
5. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until peas are tender.
6. Remove bay leaf before serving.
7. Stir in fresh parsley and season with salt and pepper to taste.

Notes

• For a creamier soup, you can use an immersion blender to partially blend the soup.
• If you prefer a thicker soup, mash some of the peas with a spoon.
• Serve with crusty bread or a dollop of sour cream.
• To freeze: Cool completely before transferring to freezer-safe containers. Properly frozen, it will keep for up to 3 months.