Root Vegetable Split Pea Soup
- Yield 8 servings
Root vegetables are seasoned with thyme and celery seeds and stewed with green split peas, tomatoes and parsley in a hearty twist on the classic split pea soup.
- 1 pound dried green split peas
- 1 medium onion, diced
- 2 garlic cloves, diced
- 2 cups root vegetables (such as carrots, parsnips and turnips), peeled and diced
- 6 cups water
- 1 bay leaf
- 2 sprigs fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon celery seed
- 1 (15-ounce) can stewed tomatoes
- 1/4 cup chopped parsley
- 1/4 cup red wine vinegar
- 1/4 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Prepare a large soup pot with a light layer of olive oil or cooking spray. Place over medium heat for a minute and add the diced onion. Sauté the onion for 5 to 7 minutes, or until it becomes clear.
- Add the garlic and root vegetables to the pot and cook, stirring consistently, for 5 to 7 minutes, or until the root vegetables become tender.
- Add the split peas and water along to the pot. Season with the bay leaf, thyme and celery seed. Turn heat up to medium-high and bring to a boil.
- As soon as soup has reached a boil, turn heat down to low, cover, and simmer covered for 3-4 hours, or until peas are tender and flavorful. The longer the soup simmers, the more flavorful it becomes.
- After soup has simmered, remove the thyme sprigs and the bay leaf from the pot. Add the tomatoes, parsley, vinegar, mustard, salt and pepper.
- Purée the soup with an immersion blender or food processor. Taste for seasoning and adjust to preference.