Split Pea Soup

Spring has sprung, and so have peas! This delicious soup is perfect for those cozy “April showers bring May flowers” days. Not only is it comforting, but it's packed with nutrition, too.

Peas are naturally rich in potassium, a mineral that helps support healthy blood pressure. They're also an excellent source of fiber and plant-based protein. In fact, one cup of peas provides about 16.3 grams of fiber, 8.3 grams of protein, and only 165 calories. Thanks to all that fiber and protein, even a small bowl of split pea soup is hearty enough to keep you feeling full and satisfied for hours.

Did you know peas are one of the oldest crops cultivated by humans? They date back thousands of years and were enjoyed by both the ancient Greeks and Romans. Some traditions never go out of style.

I hope this comforting bowl of soup brings a little warmth to your table. 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.