Prep 10 mins
Cook 1 hr 45 mins
This recipe was posted in our local newspaper. Adding the spinach and lemon to the soup provided another special taste and flavor. As usual, pea soup is always better the following day.
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 large garlic clove, minced
- 6 cups chicken broth
- 1 1⁄2 cups yellow split peas, rinsed and drained, or
- 1 1⁄2 cups split peas, rinsed and drained
- 1 large bay leaf
- 1 1⁄2 cups chopped fresh spinach leaves, lightly packed or
- 8 ounces frozen spinach, chopped
- 3 tablespoons lemon juice, freshly squeezed
- 1⁄2 teaspoon black pepper
- In a large cooking pot, heat olive oil on medium-high heat.
- Add onion and cook uncovered for 5 minutes, stirring often, until onion is softened and starting to brown.
- Reduce heat to medium and add carrots, celery, garlic, yellow split peas, chicken broth and cook uncovered for about 5 minutes, stirring occasionally until carrots start to soften.
- Add bay leaf and bring to boil.
- Reduce heat to medium low, and simmer for about 1 1/2 hours or until peas are soft but not mushy.
- Discard bay leaf.
- Add spinach, heat and stir for about 1 to 2 minutes or until spinach is wilted.
- Add lemon juice and black pepper and stir well.
- Adjust seasonings to taste.
- Refrigerate any unused portions.
Outstanding! Simple, healthy and budget friendly, and of course delicious! Thank you.
Very nice soup for a cold day. I didn't have fresh spinach so I used frozen. And I added more black pepper and more lemon juice so the soup had a definite taste. DH loved it. Thanks.