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.


  • 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
  1. Heat oil in a large saucepan over high heat. Add onion, celery, carrot and garlic and cook until tender and light brown.

  2. Add bay leaf, thyme, and peas; cover with cold water; and bring to a boil.

  3. Reduce heat and simmer 1–2 hours, until peas are tender. Season with salt and pepper.


  • 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.

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