Yellow Split Pea Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
125
protein 
8 g
sodium 
336 mg
carbohydrates 
22 g
fat 
1 g
fiber  
9 g
cholesterol 
0 mg
Servings 
6 (¾ cup ea.)
Ingredients 

1 cup yellow split peas
¾ cup chopped yellow onions
¼ cup chopped carrots
¼ cup chopped celery
1 Tbsp minced garlic
½ tsp extra-virgin olive oil
4 cups vegetable stock
Pinch dried basil
Pinch dried oregano
Pinch dried thyme
Dash liquid smoke
1 tsp cider vinegar
1 tsp Worcestershire sauce
1 tsp sea salt
Pinch freshly ground black pepper

Instructions 
  1. Soak peas overnight.
  2. In a large saucepan, sauté onions, carrots, celery and garlic in olive oil for 5 minutes, or until onions are translucent.
  3. Add all remaining ingredients and bring to a simmer. Cook until split peas are soft, about 25 to 30  minutes. Remove from heat and cool slightly.
  4. Pour 3 cups of the soup into a blender container and puree. Stir puree back into saucepan. Reheat, if necessary.