Creamy Split Pea & Vegetable Soup

Spring might — and I mean might — be finally peering at us around the corner here in southwestern Ontario, but whether it's bitterly cold or just cool there's nothing more warming or comforting than a hot bowl of hearty and nourishing split pea soup. This creamy split pea soup is loaded with chunks of delicious vegetables, takes little time or effort to make, and is most satisfying with thick slices of fresh bread.

Creamy Split Pea & Vegetable Soup

Recipe by Lisa Turner Published on March 12, 2009 Simple and satisfying, a hot bowl of this hearty and nourishing creamy split pea soup loaded with chunks of vegetables is warming and comforting on cold days, and is a snap to make Print this recipe Ingredients: 2 cups yellow split peas 2 cups vegetable stock 4 cups water 4 large carrots, sliced 2 celery stalks, sliced 2 medium onions, coarsely chopped 1 large potato, diced 1 teaspoon dried thyme 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the split peas under running water and soak in several inches of cold water for 4 to 6 hours. Drain and add to a large saucepan or soup pot along with the vegetable stock and 4 cups of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes or until the peas are soft. Remove from heat and purée until smooth with a hand blender or in batches in a countertop blender. Return the soup to the stove and turn up the heat to medium. Add the carrots, celery, onions, potato and thyme, and cook for 15 minutes or until the vegetables are tender. Remove from heat and season with salt and plenty of fresh ground black pepper. Serve hot. Makes 6 servings

If you like this recipe you may also enjoy these:
Indian-Style Split Pea Soup
Green Pea Soup