This is a streamlined version of my Globe Trotter’s Split Pea Soup. It’s been overhauled because we’ve really tried to reduce the amount of saturated fat-laden meats that we consume weekly. And it’s a much quicker meal than the old recipe.
Which means of course this is perfect for “Meatless Monday.” Or, if you’re not into meatless meals, you can pair it as I did in the photo with a veggie-heavy turkey sammie. (For the sandwich, I used garlic hummus instead of mayo.)
2 Tbsp. olive oil
1 cup each celery, carrots and onion, finely minced
1 lb split peas, sorted and rinsed
6 cups good quality vegetable broth (chicken broth is fine)
3 bay leaves
Juice of one small lemon
In large stockpot, pour oil and add celery, carrots, onion and 2 bay leaves. Saute over medium heat until onions begin to turn transparent. Remove vegetables, placing them inside a large bowl.
Carefully add ½ cup broth to deglaze pan. Add remainder of broth, 1 bay leaf, and split peas. Cook over medium heat until peas are tender (about 15 minutes). Add vegetables and simmer until peas are soft and mushy. We like a chunky soup here at home, but you can puree half or all of the mixture to suit your family’s texture preferences.