Split Pea Soup
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 red potatoes, peeled and finely chopped
- 2 cloves garlic, minced
- ½ teaspoon dried thyme (¼ teaspoon if using ground thyme)
- ¼ teaspoon paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon zest
- 1 pound dried split peas (approximately 2 cups)
Water or Broth:
- 8 cups water (for more flavor substitute vegetable or chicken broth)
Parsley and Balsamic vinegar:
- ½ cup finely chopped parsley
- 1 teaspoon balsamic vinegar
- 1 teaspoon fresh lemon juice
Heat oil on medium in a Dutch oven.
- Cook onion and carrot in the oil until onions are light golden brown; 10 to 15 minutes.
- Add celery, potatoes, and garlic to the Dutch oven.
- Add spices and lemon zest.
- Sort through split peas and take out any foreign matter such as small dirt clods, small rocks, etc. I usually pour the peas slowly into a strainer and then rinse.
- Add split peas to Dutch oven.
- Add water or broth to Dutch oven.
- Stir to incorporate.
- Bring to a simmer, reduce heat, cover and cook for 40 minutes.
- Turn off heat.
- Stir in parsley, balsamic vinegar and lemon juice, cover and let stand for 5 minutes.
- Adjust salt to taste.