About recipe

This recipe developed by our culinary team is a delicious, textured soup made from an impossibly short list of healthy, hearty, and wallet-friendly ingredients! For extra flavor, try adding a drizzle of high-quality olive oil, a few flecks of lemon zest, or a sprinkle of smoked paprika.

Ingredients (serves 6)

• 2 tablespoons olive oil
• 3 leeks, halved and sliced into ribbons
• 1 carrot, chopped small
• 1 large rib celery, chopped
• Salt and freshly ground black pepper
• 4 cloves garlic, peeled and sliced thin
• 1 pound dried green split peas, rinsed and picked over
• 2 quarts vegetable stock or broth
• 2 to 3 sprigs of thyme, leaves still on (optional)
• 1 bay leaf
• ½-1 teaspoon salt (to taste)

Preparation

1.  On the stove: Heat a 4 to 5-quart heavy pot over medium heat. Add olive oil
   and once warm, add leeks, carrots and celery. Season with a pinch of salt and
   pepper and cook until vegetables are soft and beginning to get slightly brown at
   the edges (about 10 minutes).
2. Add garlic and cook two minutes more. Add the dried peas and stir to coat
   with the vegetables, then add the vegetable stock or broth, thyme, if using, and
   bay leaf. Increase the heat to bring the mixture to a simmer, then reduce to a
   low simmer and cook, partially covered, until peas have softened (about 50 to
   60 minutes).
3. Remove thyme sprigs (most of the leaves will have fallen off) and bay leaf,
   and season well with salt and black pepper.