Thursday, September 29, 2016

Split Pea Soup

Quicker and meatless version of the traditional Canadian pea soup.
6 servings
Preparation 15 min 
Cooking 1 h 10 min
240 calories per serving 


1 1/2 cupgreen split peas (dried), rinsed and drained 300 g
1onions, finely chopped200 g
1leeks, finely chopped 300 g
1carrots, finely chopped100 g
1 stalkcelery, finely chopped70 g
2 clovesgarlic, minced or pressed  
2 tbspolive oil30 mL
1 tspdried savory 1 g
2bay leaf 0.4 g
4 cupschicken broth1 L
2 cupswater 500 mL
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  

Before you start

Split peas do not require presoaking before cooking.


  1. Rinse the split peas well under cold water and drain. Prepare the vegetables : finely chop the onion, leek, carrot, and celery; mince or press the garlic.
  2. Heat the oil in a pot over medium heat. Add the onion and leek, then saut√© with occasional stirring 4-5 min until they become translucent. Add the carrot, garlic, celery, savory, and bay leaves. Cook 5 min with occasional stirring. Add the peas, broth, water, salt, and pepper. Bring to a boil then reduce the heat and simmer, uncovered, until the peas become very soft, about 60 min or longer.
  3. Add more water if the soup is too thick or cook it longer to evaporate the extra liquid if the soup is too thin. Ladle the soup into bowls and serve.


The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.


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