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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.