Pea soup or split pea soup is soup made typically from dried peas, such as the split pea and usually comes in green or yellow colors. Great for children as well as adults.
Since my kids are home all week (winter break!), I decided to make this split pea soup for lunch. As a child, I ate it a lot. My kids liked that it doesn’t have the onion directly in the soup, and they loved dipping toast into the soup. I would say it went pretty well, considering kids and peas are not always the best of friends.
The Split Pea Benefits
People have eaten split peas since prehistoric times. Whether green or yellow, are highly beneficial for your health.
Cancer Risk: Split peas contain isoflavones that decrease the risk of developing certain types of cancers, especially breast cancer and prostate cancer.
Blood sugar: The high fiber content of split peas can help regulate blood sugar levels.
Weight loss: While no food can naturally make you thin, split peas can help you feel fuller faster and for longer.
Split Pea Soup
- 2 Tablespoons olive oil
- 1/2 yellow onion chopped
- 1 carrot grated
- 10 cups water
- 2 large potatoes peeled and chopped
- 1 1/2 cup split peas rinsed
- 2 teaspoons salt + more to taste
- dill to garnish
- toast optional
- In a skillet, heat up 2 Tablespoons of olive oil.
- Sauté chopped onions until the onion begins to soften, then add the grated carrots. Stir often for 5 minutes on low heat. Remove from heat and set aside.
- In a pot, add 10 cups of water. Bring to a boil.
- Add in the chopped potato and 1 1/2 cups rinsed split peas.
- Add 2 teaspoons of salt. Simmer on medium heat until the peas are cooked through. (This will take about an hour.)
- Place a strainer on top of pot and add to it the sautéd onion and carrot. Mash with a spoon until all the juice from the vegetables is out. Throw the vegetables away.
- Bring the soup to a boil, then add salt to taste.
- Remove from heat and serve with a sprinkle of fresh dill and toast.