Split Pea Soup Recipe
Have you noticed that the nights are getting colder? It makes you want for a healthy rich and flavorful meal on the dining table, right? Well, I just found a great recipe to match your cravings, the split pea soup!
Love and Blueberries features one of Doug Di Pasquale’s old fall favorites. I’m sure you’re going to love it too! It’s not just because your taste buds will be wonderfully satisfied but it will also give your body the nutrients that it needs.
To start with, here are the ingredients for your healthy split pea soup:
- 4 cups dried split peas, soaked overnight, drained and rinsed
- 3 carrots, chopped
- 2 onions, roughly diced
- 2 stalks of celery, roughly diced
- 3 good sized cloves of garlic, peeled and roughly chopped
- 1 sprig fresh rosemary, removed from stalk and chopped fine
- 2 or 3 leaves of sage, chopped fine
- Filtered water as needed (about 2 liters)
- Unrefined sea salt
When you’re ready, just follow these directions:
- Heat a medium-sized stock pot on the stove top on medium-high heat.
- Add a couple glugs of olive oil and start sautéeing the onions.
- Add a good couple of pinches of unrefined sea salt.
- Once the onions have cooked and turns to brown, add the garlic, carrots and celery. Continue to sautée these for another few minutes.
- Once the vegetables begun to brown, add in a little (fresh) water to stop the cooking and to get any of the browning off the bottom of the pot.
- Add in the drained and rinsed split peas.
- Add enough water to cover the peas by 2 inches. (You can add more water later to adjust the consitency.)
- Add a little more salt.
- Stir and cover the pot to bring to a boil.
- Skim off the thick white foam that forms on the top while it comes to a boil. Be sure not to take off too much of the liquid or any veggies that are floating on the surface.
- Once the pot is at a full boil turn it down to a simmer (low heat).
- Give one last skim (it shouldn’t need it anymore once it’s down to a simmer) and add the rosemary and sage.
- Stir every 5 minutes while allowing pot to simmer.
After a while the peas will start to fall apart and the soup will thicken. Just add more water at any time if the soup seems to be getting too thick. When the peas are no longer firm and the consistency, thick and chunky, the soup is ready to be served. It usually takes an hour but this may also vary.
As an additional tip, make sure that you soak the peas overnight to make your split pea soup easy to digest. Also, use unrefined salt as a healthier option and to avoid the too sharp flavor of the table salt.
Image by fifikins.
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