Anytime I’m ever ill or left with no appetite, the one comfort food that always seems to taste good and ease my tummy is split pea soup. Especially for those days when meat turns you off, split peas are a rich source of protein and fibre. This recipe only takes 4 ingredients, is ultra simple to make, and is even simpler to store for later.
In case you haven’t noticed yet – I am a big fan of recipes that can be frozen and stored for later, like this one. We’re all pressed for time, and it’s a real treat to have a healthy, ready-made meal at your fingertips!
1 package Green or Yellow dried split peas
1 Onion, peeled and diced
1 tbsp Olive oil
2 tbsp Harvest Sun Vegetable Bouillon mix
- Rinse split peas thoroughly until water runs clear. Transfer to large saucepan and fill with water (water level should reach about 2-3 inches above peas). Bring to boil, then lower heat and simmer 30-40 minutes, until peas split open and are tender.
- While peas are cooking, fry onion and olive oil over medium to medium-low heat for 10-15 minutes until browned and caramelized. Stir occasionally, and do not allow onions to burn.
- Once peas have finished cooking, drain water so that only a half-inch of water remains above the split peas. (The less water you leave behind, the thicker your soup will be, but you still need enough water to be able to blend it).
- Stir in caramelized onion and vegetable bouillon mix.
- Using a hand blender (or stand up blender or food processor), lend soup until smooth and creamy. Serve immediately, or freeze in sealed plastic containers to enjoy later!