Split Pea Soup without Pork for 8

Ingredients and Weight:

• 1 pound (450g) dried split peas, picked over and rinsed
• 1 large onion (about 12 ounces), chopped
• 2 carrots (about 10 ounces), chopped
• 2 celery stalks (about 10 ounces), chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt, plus more to taste
• 4 cups (1 liter) vegetable broth
• 4 cups (1 liter) water
• 1/2 cup (120ml) unsweetened almond milk (optional)

Preparation Time:

15 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
2. Stir in the thyme, oregano, black pepper, and salt. Cook for 1 minute more.
3. Add the split peas, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 1 hour, or until the split peas are tender.
4. Puree the soup with an immersion blender or in batches in a regular blender until smooth.
5. Stir in the unsweetened almond milk, if desired. Taste and adjust seasonings as needed.
6. Serve hot with crusty bread or crackers.

Nutritional Information:

• Calories: 220 per serving
• Protein: 12g
• Carbohydrates: 32g
• Fiber: 10g
• Fat: 6g

Dish Characteristics:

• Creamy and flavorful
• Vibrant orange color
• Hearty and satisfying
• Easy to make and budget-friendly

User Comments:

• "This soup is so comforting and delicious! I love the creamy texture and the smoky flavor from the vegetables."
• "I'm not a huge fan of split pea soup, but this recipe changed my mind. It's so flavorful and satisfying."
• "I made this soup for my family and they all loved it! Even my picky kids finished their bowls."

Special Precautions and Tips:

• If you don't have an immersion blender, let the soup cool slightly before pureeing it in a regular blender. Be sure to cover the blender lid with a towel to prevent splatters.
• To make a vegan version of this soup, omit the unsweetened almond milk.
• To make this soup ahead of time, cook it and let it cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat over medium heat until warmed through before serving.