This Split pea soup is wholesome and hearty and surprisingly full of flavor, especially considering the minimal ingredient list. Simplicity sure has a way of feeding the soul, doesn’t it?
Split pea soup
- 1 sweet onion (peeled and diced)
- 2 garlic cloves (peeled and diced)
- 1 tbsp. olive oil
- 1/2 tsp. fresh thyme
- 1/2 cup chopped carrots
- 1 lb. split peas
- 8 cups chicken stock
- salt to taste
- crushed red pepper to taste
- In a large stock pot, saute onion, garlic, olive oil and thyme over medium heat until onions are translucent, about 10-15 minutes.
- Add carrots, peas and chicken stock and bring to a boil. Then simmer uncovered for 45 minutes or until peas are soft. Stir frequently to avoid burning on the bottom.
- Taste with salt and pepper and garnish with fresh thyme and crushed red pepper.
Adapted from Your Southern Peach
