A quick and excellent side dish.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 2 cups diced onion
- ¾ cup finely diced carrot
- ⅔ cup finely diced celery
- 2 teaspoons minced garlic
- 6 cups low-sodium vegetable broth, or more as needed
- 1 ¼ cups dried green split peas
- 2 sprigs fresh thyme
- 1 bay leaf
- ½ teaspoon salt, or more to taste
- ¼ teaspoon ground black pepper
- ½ cup finely chopped fresh parsley
- ¼ cup finely chopped sun-dried tomatoes
- ¾ teaspoon garlic, minced
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
- Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
- Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.
- Substitute vegetable broth with chicken broth if preferred.
- If you prefer creamy soup, puree with an immersion blender or in several batches in a regular blender.
- This recipe is from “Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet” by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie Krieger
Reviews
This is such a great split pea soup! And the Gremolata was the ultimate topping for this. I try not to go back for seconds with any meal but I struggled with this one. We did add some shaved parmesan cheese on top as well and simmered for about 2-3 hours, otherwise, it was made as directed. Very good!! Will make this again and again.
This soup was excellent! I did not make any changes.
Soup was ok. gremolata;wasn’t crazy about it . Used dried sun dried tomatoes, maybe should have used the ones that are in a jar and moist. Seemed to be missing something. Guess I’m used to split pea made with ham bone.
We will defiantly make this again. We loved it! My grocery store did not have split peas, so I use lentils and added a red and a yellow carrot and a teaspoon of Turmeric.
I made it because my husband likes split pea soup… this was very different and we liked it but would never make again!
I made this recipe exactly as written–it was delicious. I have two portions in the freezer to eat another time, but the rest is already gone-it was that good. It was easy to make and very economical.
I wanted to add that I made this in my Instant Pot. 17 min on manual high pressure. 5 minutes natural release then quick release. I increased the split peas to 2 cups and it was a nice thick consistency.
Nope. I got this recipe out of the AR January 2020 magazine in hopes of adding to the family’s meat free meal rotation. The time given did not allow for the dried split peas to soften enough. We were chewing through the soup even after having blended it with an immersion blender for a minute. The taste wasn’t pleasant and we just weren’t fans. Bummed because it looked so good in the magazine and it was very time consuming.
Simple, but low-key festive and fancy with the “gremolata!” Saw it in the magazine and had most of the ingredients on hand, save for the sun-dried tomatoes. The gremolata really makes the recipe special. Definitely make a little extra! The pop of parsley and the earthy sun-dried tomatoes added freshness and also, christmas vibes with the colors! As with all soups, tasted better then next day. Only things I modified were that I added a few more dried herbs I had on hand, I think basil and oregano (and likely some garlic powder) and deglazed the veggies in white wine before adding the broth. Would make again!