Split pea soup. I had never made it before last week. Maybe it was my anticipation of spring or planning my garden but suddenly I came down with a craving. I consider this recipe perfect timing since tomorrow is the first day of Lent and lots of people opt for meatless meals once a week or perhaps daily. As tempting as it was to throw a ham bone into this soup, I chose not to for the sake of healthy eating. You know what? I didn't miss it at all. This soup is wholesome and hearty and surprisingly full of flavor, especially considering the minimal ingredient list. Simplicity sure has a way of feeding the soul, doesn't it?
*****Split Pea Soup*****
1 sweet onion, peeled and diced
2 garlic cloves, peeled and diced
1 tbsp. olive oil
1/2 tsp. fresh thyme
1/2 cup chopped carrots
1 lb. split peas
8 cups chicken stock
salt to taste
crushed red pepper to taste
// Instructions //
1. In a large stock pot, saute onion, garlic, olive oil and thyme over medium heat until onions are translucent, about 10-15 minutes.
2. Add carrots, peas and chicken stock and bring to a boil. Then simmer uncovered for 45 minutes or until peas are soft. Stir frequently to avoid burning on the bottom.
3. Taste with salt and pepper and garnish with fresh thyme and crushed red pepper.
*Photos and styling by Amy Mikkelsen