Ingredients
1 T Canola Oil
1/2 cup chopped turnip or parsnip (or both)
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 tsp. dried thyme
2 bay leaves
1 pound green split peas
8 cups low sodium vegetable broth
Salt and Pepper to taste
Hot Pepper Sauce, to taste (I added about 1 T)
1. Set a pot over medium-high heat for 1 minute. Add the oil and swirl to coat the bottom. Heat for 30 seconds. Add the turnip, celery, onion, carrot, thyme and bay leaves. Stir. Cook stirring occasionally for 4-5 minutes or until softened. Add the peas and broth. Bring almost to a boil.
2. Reduce the heat to medium-low. Cover partially and simmer for about 2 hours, or until the peas are very soft. Remove the bay leaves and discard. Season with salt, pepper and hot sauce to taste. If you like your split pea soup thinner and creamier, you can blend in a food processor, blender or immersion blender adding water if desired for consistency. I like mine thick and hearty. I chopped the vegetables pretty small and cooked it for about 3 hours and left it thick. The taste is amazing!
Each cup is low in calories, vegetarian, full of vitamin A and packed with fiber and protein.
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