Italian Split Pea Soup

2 tbsp. extra virgin olive oil
1 medium sweet onion, diced
1 carrot, diced
1 celery stalk with leaves, diced
Pinch red pepper flakes
Salt & pepper to taste
1 cup split peas
1 bay leaf
3 cups vegetable broth
Fresh Italian Parsley, roughly chopped

1. Wash and dice the onion, carrot and celery.
2. Heat the olive oil in medium stockpot. Add the diced onions and sauté on medium heat until translucent and barely golden. Next, add the diced carrots and celery and sauté for another 1 minute.
3. Add the red pepper flakes and split peas. Sauté for 30 seconds. Next, add the broth, bay leaf and black pepper. Cook until the soup comes to a boi then simmer the heat to low and cover. Cook for 35-45 minutes, stirring occasionally.
4. Taste the soup for seasoning and add the salt to taste. When the soup is cooked to your liking, remove the bay leaf and serve hot. Top with fresh Italian parsley and cracked pepper.

Tip: If the soup appears to dry toward the middle or end of the cooking process, add a little more hot broth or hot water.

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