An easy, frugal, nutrition-packed soup made with split peas, fresh peas and mint!
- 2 teaspoons olive oil
- 2 green onions,, chopped
- 3/4 cup dried green split peas, rinsed and drained
- 6 cups water
- 3/4 teaspoon fine sea salt
- 1/8 teaspoon freshly cracked black pepper
- 2 cups frozen green peas (no need to thaw)
- 1/4 cup chopped fresh mint leaves
- In a large saucepan or pot, heat the olive oil over medium-high heat. Add green onions and cook, stirring, for 3 to 4 minutes or until softened.
- Stir in split peas and water. Bring to a boil. Reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring occasionally, for 45 to 50 minutes or until split are falling apart.
- Add the salt, pepper and frozen peas; simmer 10 minutes longer.
- Add the mint to the pan; using an immersion blend, puree soup until relatively smooth. Serve!
Storage Tip: Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.
- Category: Soup, Entree