Split Pea Soup

Well, ladies and gentlemen, the flu season is here! How do I know? I thought it was rather mysterious that so many of my students were missing 4 days in a row of school in September, until I caught their illness, too. So, I decided to share a lovely recipe that is something that I think would be delightful to eat when you feel this bad. I’ll even include a “Make it faster” tip, in case no one will make this for you while you’re sick.

Split Pea Soup

Split Pea Soup
Makes 6-8 servings

1 lb split peas
4 c. vegetable stock
4 c. water
1 c. chopped celery
¼ c. chopped onion
½ c. diced carrots
3-4 cloves garlic, minced
1 bay leaf
¼ tsp. thyme
Salt, pepper, garlic, and onion powder, to taste
olive oil

Heat olive oil over medium-high heat in a large pot. Sauté vegetables and garlic for 5 minutes. Add spices and cook 1 more minute. Add stock, water, and peas. Bring to a boil, stirring occasionally. Reduce heat and simmer for about 1 hour, until peas are soft and begin to dissolve.

**Hint: To make this soup even faster, replace the split peas with red lentils. They cook in just 20 minutes!**

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Categories: Main Dish, Quick and Easy, Slow Food, Soups and Stews | Leave a comment

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