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Yellow Split Pea Soup

Author: adapted from Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette

Ingredients

  • 4 T olive or vegetable oil
  • 2 onions, chopped
  • 1 stalk celery, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 medium-sized turnip or potato, diced
  • 8 c water or stock (chicken or vegetable)
  • ½ butternut squash, peeled and cut into small chunks
  • 1-1/2 c dried yellow split peas
  • 1 sprig fresh thyme (or ½-1 tsp dried thyme)
  • 1 bay leaf
  • 2 T fresh parsley, finely chopped
  • salt and pepper to taste

Instructions

  • Pour the oil into a large soup pot. Add onions and saute over medium heat until soft. Add the celery, carrot, and turnip or potato. Stir the vegetables well and continue sautéing another couple minutes.
  • Add water (or stock), chunks of squash, split peas, thyme, bay leaf, and parsley. Stir well, cover pot and bring to a boil.
  • Reduce heat to medium and cook the soup 45 to 60 minutes until split peas are totally dissolved. Add salt and pepper, stir well and simmer for another 10 minutes. Remove bay leaf, add salt and pepper to taste (if necessary) and serve hot.