Yum....nothing says comfort like a creamy and delicious Split Pea Soup. Super low in fat and packed with protein and fiber, this soup may just be the perfect meal for my health conscious friends. I've adapted this recipe from the Moosewood cookbook and.....I have to tell you, it is AMAZING! The addition of the balsamic vinegar kicks up the volume and awakens all the delicious ingredients to create a rich flavorful soup. Honestly, this is one of my favorites. It's well known that I love a hearty healthy soup, but seriously it doesn't get any better than this. Serve it as a main course with some crusty peasant bread for a super delish meal. Enjoy!
Ingredients
- 2 cups dried split peas
- 5 cups no chicken or veggie broth (more if needed)
- 1 bay leaves
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 large onion, minced
- 4 medium garlic cloves, minced
- 3 stalks celery, minced
- 1 generous cup carrots diced
- 1 russet potato, diced
- fresh ground black pepper
- 1 tablespoon olive oil
- 1 -4 tablespoon balsamic vinegar, to taste ( or red wine vinegar)
Directions
- Saute onion, garlic, carrots, potatoes and celery in olive oil until onions are translucent.
- Add broth, split peas, salt, and dry mustard. Stir well.
- Bring to a boil, reduce heat to low, and simmer, partially covered for about 50-60 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.You may need to add extra broth.
- Season to taste with pepper and vinegar.
Serve with a drizzle of sesame oil, diced tomato and minced parsley. Enjoy! :)