Mixed Split Pea Soup
Yield
servingsPrep
60 minCook
120 minReady
180 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Pound |
split peas
green and yellow, dried |
*
|
| 2 | Quarts |
water
|
*
|
| 2 | Teaspoons |
thyme
dried |
*
|
| 2 | each |
onions
chopped |
|
| 2 | each |
carrots
chopped |
|
| 2 ea |
leeks
trim, chop |
*
|
|
| ½ | cup |
fennel bulb
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Pound |
split peas
green and yellow, dried |
*
|
| 2 | Quarts |
water
|
*
|
| 2 | Teaspoons |
thyme
dried |
*
|
| 2 | each |
onions
chopped |
|
| 2 | each |
carrots
chopped |
|
|
leeks
trim, chop |
*
|
||
| 118 | ml |
fennel bulb
fresh |
*
|
Directions
- Soak the split peas in water to cover overnight; rinse and drain or boil hot water to cover peas and let sit for 45 minutes.
Drain, rinse and drain again.
- Sauté the onions, carrots and fennel in a small amount of oil or add the peas, cook 2 minutes.
Add water to the stock pot and stir.
Bring to a rolling boil, reduce heat and simmer for 1½ to 2 hours.
Purée the soup in a food processor until smooth; re-season to taste with salt and pepper.
