Yellow Split-Pea Soup With Lemon
- Reviews 2
Ready In: 1 hr 55 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
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