Split Pea Soup
Split peas are legumes, edible seeds inside of a seed pod. The most common ones are beans and peanuts. When the seeds are dried, they are called pulses.
INGREDIENTS
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 3 cloves garlic, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cups split peas, soaked in 8 cups water overnight, then rinsed
- Water to cover
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Heat oil in a large saucepan over high heat. Add onion, celery, carrot and garlic and cook until tender and light brown.
Add bay leaf, thyme, and peas; cover with cold water; and bring to a boil.
Reduce heat and simmer 1–2 hours, until peas are tender. Season with salt and pepper.
SERVES 6
- 310 calories
- 8 g fat
- 45 g carbohydrates
- 17 g protein
- 230 mg sodium
- 18 g fiber
Last-Minute Beans
If you forget the overnight pre-soak on your beans, here’s what to do. Cover the beans with water, bring to a boil for 5 minutes, then remove from heat, cover, and set aside for 1 hour. Cut a bean in half to see if it is fully soaked. If it is, there will be an even color throughout. If not, there will be a dry core.
