Split Pea Soup

I don't know how it took me so long to make split pea soup for a #soupsunday! Split pea soup is one of my favorites I love the flavor, texture, and just everything about it. This recipe is so simple to make and is just 7 ingredients:

Olive Oil

Onion

Carrots 

Salt 

Pepper

Water 

and of course, split peas

I know many people like to put hot dogs or smoked meats in their split pea soup, you can totally do that with this recipe, but I prefer it simply like this that way you can really taste the split peas. Bonus, the soup is meat-free so it's a great protein-packed option for vegetarians or if you're looking for a pareve meal. 

Split Pea Soup 

2 Tbsp olive oil

Salt 

1 medium onion, finely diced

2 medium carrots, finely diced

1/2 tsp cracked black pepper 

2 cups green split peas 

6 cups water

Heat the oil in a large pot over medium-high heat. Add the onions along with a good pinch of salt and cook until the onions are slightly translucent and golden about 5-8 minutes. Add the carrots and cook for an additional 5 minutes. Add the black pepper, split peas, and water. Using a wooden spoon or heatproof spatula scrape up any bits that are stuck to the bottom of the pot. Bring the soup to a boil, cover the pot, lower the heat as low as it will go, and allow the soup to simmer for about two and a half hours stirring every once in a while to make sure nothing is sticking to the bottom of the pot. 

The soup is done when the split peas have fallen apart and the soup has thickened. Taste and adjust seasoning to your liking then ladle it up. I like to serve the soup with a drizzle of olive oil over the top and a few cracks of black pepper. 

This soup thickens as it cools so when reheating it add a splash of water. 

Store in the fridge in an airtight container for up to a week or freeze for a few months.

Yield: 4 servings