Sunday Dinner Split Pea Soup

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READY IN: 3hrs 15mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) package yellow split peas, rinsed
  • 2
    (10 1/2 ounce) cans chicken broth
  • 2
    cups water
  • 1
    (9 ounce) envelope dry onion soup mix (recommended is Lipton)
  • 1 12
    cups baby carrots, rinsed and sliced
  • 2
    large vidalia onions, chopped
  • 6
    stalks celery, trimmed and diced
  • 1
    large leek, stripped of their outer leaves, rinsed, and chopped
  • 2
    garlic cloves, minced
  • 2
    tablespoons Dijon mustard
  • 4
    tablespoons soy sauce or 4 tablespoons tamari
  • 2
    tablespoons balsamic vinegar
  • salt and pepper, to taste
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DIRECTIONS

  • In a large pot, combine peas, broth, water, and soup mix. Stir well. Add carrots, onions, celery, leeks, garlic, mustard, tamari, and balsamic vinegar. If mixture seems too thick, pour in a little more water.
  • Bring to a full boil over medium, reduce heat to a simmer, and cook for about 2 hours, stirring and skimming surface occasionally.
  • Remove from heat and let sit for an hour at room temperature.
  • Puree, in several batches, in a food processor or blender until smooth. Add salt and pepper to taste.
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