Ingredients
1 cup sliced or grated carrots
1 cup chopped onion
1 cup chopped celery
1 teaspoon vegetable oil
2 cups dry split peas (yellow or green)
7 cups low-sodium broth (any type)
Directions
- Wash hands with soap and water.
- In a large saucepan, sauté carrot, onion and celery in oil until just beginning to brown.
- Add split peas and broth. Bring to a boil. Cover pan and reduce heat to low.
- Simmer until peas are as soft as you like, 45 to 60 minutes or longer.
- Refrigerate or freeze leftovers within 2 hours.
Notes
- Broth can be homemade, canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- Try adding ham. Use a ham bone or ham hock with the broth or water. Add 1 cup of chopped ham and a dash of ground cloves to the soup.
- If you like curry flavors, try adding 1 Tablespoon curry powder and ½ teaspoon each garlic powder, cumin and turmeric. Taste and adjust seasonings as you like.
Comment
I added the suggested 1/2 teaspoon garlic powder, and also 1/4 teaspoon of dried Oregano to my soup, and served it with whole grain toast. Yum!
Made this classic recipe for a demostration in a grocery store and it was awesome! People were really impressed when I told them I spent under $8 to make the entire crockpot of soup! Obviously the cooking time takes much longer in a crock-pot so if you plan on cooking it that way, plan on the entire day!