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Yellow Pea Soup

5 from 1 vote
Print Recipe
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Servings 16 cups
Calories 146 kcal

Ingredients
  

  • 1 bag 1 lb of dry yellow split peas
  • 5 celery stalks
  • 5 carrots
  • 1 yellow onion
  • 3-4 garlic cloves
  • 2-3 Tablespoons Olive Oil
  • 1 Tablespoon Dry Dill
  • 1 Tablespoon dried herb blend i.e. Herbs de Province or Italian Herbs
  • 8 cups water
  • 2 ½ Tablespoons veggie base or chicken bouillon
  • Salt and Pepper to taste
  • 1 ½ cups ham cubes optional

Instructions
 

  • Rinse the dry peas in a mesh strainer and set aside.
  • In a large soup pot drizzle 2 – 3 Tablespoons of olive oil and set on medium heat.
  • Peel and mince the garlic cloves.
  • Wash and dice the onion, celery and carrots to around ½ or ¾ inch pieces.
  • Add the vegetables to the soup pot and allow to sweat for a few minutes until the onions begin to turn translucent. Stir a few times.
  • Pour in the water and add the veggie base or chicken bouillon, stir.
  • Add the herbs and salt and pepper.
  • If including the ham cubes add them now and give the pot one final stir.
  • Turn the heat to low, pop on the lid, and allow the soup to simmer for 2 to 3 hours (stir occasionally).
  • The soup is done when the vegetables are soft all the way through. It will have a rustic texture.

Notes

For a thinner soup just add a few cups more water.
When reheating leftovers I recommend adding a bit of water to loosen up the texture.
If you are serving both vegetarians and omnivores use veggie base and heat the ham separately to serve on the side.

Nutrition

Serving: 1gCalories: 146kcalCarbohydrates: 21gProtein: 10gFat: 3gPolyunsaturated Fat: 3gSodium: 123mgFiber: 8gSugar: 4g
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