This split pea soup is so versatile that can be both your breakfast, lunch or dinner. With this recipe you can expect to get four servings.
Ingredients
To make this split pea soup, you’ll need:
3 stalks diced celery
2 tablespoons unsalted butter
2 bay leaves
2 cups dried green split peas
1 diced medium yellow onion
freshly ground black pepper
6 cups low-sodium chicken or vegetable broth
3 diced medium carrots
1/4 teaspoon smoked paprika
kosher salt
1 tablespoon fresh thyme leaves
Instructions
Get a pot where you’ll be cooking the split pea soup and melt the butter. Combine it with the carrots, celery, onion, and wait for the onions to become tender. When they do, add the thyme, leaves, pepper, and salt.
Next, pour the split peas and mix the soup very well.
The following step is to spice it up with smoked paprika, add the broth, then wait for the mix to boil.
Lower the heat, cover the soup and let it simmer for 60 minutes. If it’s too thick for your taste, add more broth. When the peas are soft, it means that the soup is all done. It can take up to an hour and a half.
Take out the bay leaves and serve it while it’s hot.
