Hearty Split Pea Soup

By now, most of us are in smack in the middle of winter, and if you’re in a cold climate that’s not especially fun.

I typically eat a bowl of soup (or two) as a full meal, but I get that not everyone feels soup constitutes dinner. This split pea soup, however, is a hearty, stick to your ribs kinda soup. Even those who consume soup as a first course will likely be satisfied with a thick, heaping bowl.

That’s because split peas are loaded with fibre and protein, plus they are great for balancing blood sugar and preventing heart disease. Due to their insanely high content of the trace mineral molybdenum, they may also help fight the harmful effects of sulfites, which are preservatives added to many of our processed foods.

This recipe is extremely flexible – feel free to add in extra herbs or whatever veggies are left in your fridge. It freezes well, too, so you can throw a container in the freezer and have it later when you’re scrambling for a quick meal.

Hearty Split Pea Soup
Serves 6

1 cup split peas
1 small onion
2 medium-sized carrots
2 medium-sized stalks of celery
1 small sweet potato
½ tsp thyme
4 cups water
salt to taste

In a pot, sauté the onions in a bit of water until softened. Add the carrots, celery and thyme, then stir for a few minutes.

Add the sweet potato, split peas and water. Bring to a boil, then simmer for about an hour, until all the vegetables are tender and the split peas have broken down.

Carefully blend the soup until creamy, adding more water if needed. Add the salt, then taste and adjust seasonings if necessary.