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Best Ever Split Pea Soup
Recipe by:
DOGLOVER
Yellow and green split peas are simmered with chicken stock, onion and carrot, then puréed to make this nutritious and comforting soup.
Ready in 2 hours 50 mins
Saved by 137 cook(s)
Ingredients
Serves: 8
- 1 to 2 tablespoons olive oil
- 3 to 4 medium onions, chopped
- 6 to 8 medium carrots, chopped
- 2 large stalks celery, finely chopped
- 2 cloves garlic, minced
- 200g (7 oz) yellow split peas
- 200g (7 oz) green split peas
- 2L (3 1/2 pints) chicken stock
- 1 bay leaf
- salt and freshly ground black pepper to taste
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Preparation method
Prep: 20 mins | Cook: 2 hours 30 mins1.
In a large stockpot over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, stock and bay leaf; season to taste. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently.
2.
Purée warm soup with a blender or food processor. Return to pot, heat through and serve.
Tip:
Make this soup vegan by using vegetable stock.
Provided by:Allrecipes
Last updated:
10 May 2013
Reviews & comments
Easy
Loved this recipe, simple ingredients...simple to make and so tasty! I will be making this again. I decided not to puree the soup in the end as I liked it the way it was. xx
Posted:
10 Jun 2012
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2 user(s) found this review helpful
Altered ingredient amounts.
I've substituded the carrots for butternut squash and added some chilli flakes, it's delicious!
Posted:
06 Jan 2010
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12 users found this comment helpful
Easy
This was great!! i used vegetable stock for mine and it was lovely! If using veggie stock, you might want to add a few more peas. Loved it!
Posted:
21 Aug 2009
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4 user(s) found this review helpful
