Yellow Split Pea Soup

  • 2 cups organic yellow split peas, soaked for 7 hours or overnight
  • 2 quarts organic chicken or beef stock
  • A few sprigs of fresh organic thyme tied together
  • 1 medium organic red onion
  • 2 large organic carrots
  • 1 small stalk organic celery
  • 2 bay leaves
  • 2 tbsp  organic butter
  • 1 tbsp olive oil

Sauté onion, carrots & celery in butter and olive oil until tender, about 20 minutes over medium/low heat.

Add soaked peas, broth and bay leaves and bring to a boil.

Skim off any foam that floats to the top and discard.

Reduce heat and add fresh thyme.

Simmer, covered for about 30 minutes.

Remove thyme.

Puree with a hand blender in the same pot you cooked it in and freeze into ice cube trays.

You can serve this with a little brown rice, quinoa or top it off with some yogurt or sour cream as well.

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