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Photo: Fred Hardy
Active Time:20 minsTotal Time:1 hr 30 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 30 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1mediumyellow onion, chopped1largeYukon Gold potato, peeled and cubed (½-inch)3mediumcarrots, halved lengthwise and sliced (½-inch)3mediumcelery stalks, sliced (½-inch)1tablespoonminced garlic8cupsunsalted vegetable broth1pounddried split green peas½teaspoonsalt½teaspoonground pepper1tablespoonfresh thyme leaves, plus more for garnish½ounceParmesan cheese, finely grated (about ⅓ cup; see Tip)
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1mediumyellow onion, chopped
1largeYukon Gold potato, peeled and cubed (½-inch)
3mediumcarrots, halved lengthwise and sliced (½-inch)
3mediumcelery stalks, sliced (½-inch)
1tablespoonminced garlic
8cupsunsalted vegetable broth
1pounddried split green peas
½teaspoonsalt
½teaspoonground pepper
1tablespoonfresh thyme leaves, plus more for garnish
½ounceParmesan cheese, finely grated (about ⅓ cup; see Tip)
DirectionsHeat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, potato, carrots and celery; cook, stirring occasionally, until the vegetables start to soften, about 6 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, split peas, salt and pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until the split peas are tender, 1 to 1 ½ hours.Remove the soup from the heat and stir in thyme. Divide the soup evenly among 8 bowls; sprinkle with Parmesan and garnish with additional thyme, if desired.TipTo finely grate hard cheeses like Parmesan, use a microplane grater.To make aheadCover and refrigerate for up to 1 week. Reheat over medium heat. If needed, add additional heated broth to thin the soup.Originally appeared: EatingWell.com, January 2021
Directions
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, potato, carrots and celery; cook, stirring occasionally, until the vegetables start to soften, about 6 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, split peas, salt and pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until the split peas are tender, 1 to 1 ½ hours.Remove the soup from the heat and stir in thyme. Divide the soup evenly among 8 bowls; sprinkle with Parmesan and garnish with additional thyme, if desired.TipTo finely grate hard cheeses like Parmesan, use a microplane grater.To make aheadCover and refrigerate for up to 1 week. Reheat over medium heat. If needed, add additional heated broth to thin the soup.
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, potato, carrots and celery; cook, stirring occasionally, until the vegetables start to soften, about 6 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, split peas, salt and pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until the split peas are tender, 1 to 1 ½ hours.
Remove the soup from the heat and stir in thyme. Divide the soup evenly among 8 bowls; sprinkle with Parmesan and garnish with additional thyme, if desired.
Tip
To finely grate hard cheeses like Parmesan, use a microplane grater.
To make ahead
Cover and refrigerate for up to 1 week. Reheat over medium heat. If needed, add additional heated broth to thin the soup.
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)367Calories4gFat64gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
