Split Pea Soup

A soup that keeps you warm throughout the bitter cold months and it's figure friendly, too! Lindsay W. Lafayette, IN Prep Time: 10 min Cook Time: 1 hr 0 min Servings: 8 Reviews (1)

Ingredients

We recommend using the following branded ingredients for this recipe:

carrot(s)

McCormick Thyme

McCormick Basil

Spice World Minced Garlic

Swanson Vegetable Broth (14 oz.)

2 celery stalk(s) 1 onion(s) 2 cups split peas 2 carrot(s) Bertolli Olive Oil 1/2 tsp. McCormick Thyme 1/2 tsp. McCormick Basil 1 tsp. Spice World Minced Garlic 4 cups Swanson Vegetable Broth (14 oz.)

Preparation

1. Heat enough oil to coat bottom of pan. Cook the finely diced onion, celery and carrots for 5 minutes. Add garlic, thyme, basil and salt and pepper to taste.


2. Add vegetable broth, 4 cups of water and split peas. Bring to a boil then reduce heat to medium-low, cover and cook for an hour or until soup is thick.

Cook's Notes

For creamier soup, I puree a portion of the soup in a blender (about half way through) and then return to the pot. I also like to serve this with Crescent Roll crackers. Unroll the dough and cut up to make the crackers (or use cookie cutters) and place on a baking sheet. Bake according to package directions or until golden brown.

Comments

Rate/Review This Recipe

From: Vicki M. Comment: Yum! So much better than canned split pea soup and not hard at all! I like to add a little diced ham or bacon pieces halfway through cooking.