Split Pea Soup
Active Time: 20 minutes / Cook Time: 40-80 / Total Time: 1 to 1 ½ hours
Makes 4 servings
Nutrition Corner: To Peel or Not To Peel
Did you know that the skins of fruits and vegetables often contain many vitamins and minerals? For this reason, I never peel sweet potatoes, carrots, parsnips, potatoes or even beets. However, if you are unable to find organic fruits and vegetables, I recommend peeling them. Non-organic produce is sprayed with toxins that remain on the skin, even after washing them, and should not be consumed.
- 2 tablespoons refined coconut oil
- ¾ cup chopped onion
- ½ teaspoon dried thyme (optional)
- 1 teaspoon fine sea salt, plus more to taste
- 1 bay leaf
- 1 ½ cups diced peeled carrots
- 1 cup unpeeled diced red potato
- ¾ lb. dried green split peas
- 6 cups chicken stock, plus additional water as needed freshly ground black pepper, to taste
- Heat oil in a large saucepan or stockpot over medium heat. Add onion, thyme, and salt and cook, stirring often, until onions are translucent, 10-12 minutes.
- Add bay leaf, carrots, potatoes, split peas, and chicken stock. Bring to a boil, lower heat, and simmer, uncovered, for 40 minutes, stirring often.
- Taste soup for seasoning and add additional salt, if desired. If soup is looking too thick, add water by the ½ cup to keep it at your preferred consistency.
- Continue to cook until the split peas are softened to your taste, up to another 40 minutes.
- Remove bay leaf. Add pepper to taste. Let soup cool for 20 minutes, then divide between 4 airtight containers for lunches this week. Refrigerate until needed.