Since my kids are home all week (we have winter break), I decided to make this split pea soup for lunch. As a child I ate it a lot. My kids liked that it didn't have the onion directly in the soup, and they loved dipping the toast in the soup. I would say it went pretty well, considering kids and peas are not best friends. People ate split peas since prehistoric times. The fiber in split peas can help reduce your blood cholesterol level and make you feel fuller faster.
Split Pea Soup Recipe
- 2 Tablespoons olive oil
- 1/2 yellow onion, chopped
- 1 carrot, grated
- 10 cups water
- 2 large potatoes, peeled and chopped
- 1 1/2 cup split peas, rinsed
- 2 teaspoons salt + more to taste
- dill to garnish
- toast (optional)
In a skillet heat up 2 Tablespoons olive oil.
Sauté chopped onions till onion starts getting soft, then add grated carrots. Stir often for 5 minutes on low heat. Take off heat and set a side.
In pot add 10 cups water. Bring to a boil.
Add in chopped potato and 1 1/2 cup rinsed split peas.
Add 2 teaspoons of salt. Simmer on medium heat till peas are cooked through. (will take about an hour)
Place a strainer on top of pot, add sautéd onion and carrot. Smash with a spoon until all the juice from the vegetables is out. Throw the vegetables, away.
Bring all to a boil.
Add salt to taste.
Turn off heat. Serve with a sprinkle of fresh dill and toast.