Split Pea Soup

Spring has spung and so have peas! This delicious soup is perfect for those “April showers bring May flowers” days. Peas are naturally rich in potassium, a mineral that helps to regulate blood pressure. Additionally, peas also add to our consumption of fiber and protein. In fact, one cup provides about 10 percent of potassium’s daily value, 16.3 grams of fiber, 8.3 grams of protein, and only 165 calories! A small amount of split pea soup can make your tummy feel full for a very long time!

Did you know that peas are one of the oldest crops cultivated by humans and can be traced back to ancient Greek and Roman societies? Enjoy…

Ingredients

2 Tbsp. olive oil

2 cups onions

4 garlic cloves, minced

2 stalks of celery, diced

3 carrots, diced

1 pound dried split peas

2 tsp. salt

1 tsp. dry mustard

4 cups water and 4 cups vegetable broth

1 bay leaf

1 potato, diced

Fresh ground black pepper

Directions

1.     Heat stock pot with olive oil over medium heat until a slight shimmer appears.

2.    Add onions, celery, and carrots to the pot and stir to combine. Sautee for 5 minutes until softened. Add garlic and simmer another minute.

3.    Add split peas, salt, and dry mustard. Stir to combine.

4.    Add water, broth, and bay leaf. Bring to a boil; reduce heat to low, and simmer partially covered for about 20 minutes. Stir occasionally to prevent split peas from sticking to the bottom of the pot.

5.    Add diced potatoes and continue to cook with pot partially covered. Allow to simmer for about 40 minutes, stirring occasionally. (Can add extra water or broth if soup appears too thick.) Season soup with ground pepper to taste.

6.    Using an immersion blender, blend soup to desired consistency.

7.    Sprinkle with croutons or pepitas.