Carol Spack'S Split Pea Soup
A hearty and comforting split pea soup with carrots, coriander, and aromatic garlic, perfect for chilly days and suitable for vegetarians seeking a nourishing meal.
Ingredients
Instructions
- Rinse the dry split peas in a bowl, removing any foreign matter, then add them to a large, heavy-bottomed soup pot.
- Add 8 cups of spring water and bring to a boil, then reduce heat and simmer for approximately 30 minutes until peas are very soft.
- Add chopped carrots, coriander, salt, and pepper; simmer for another 25 minutes.
- Chop the onion and garlic very finely.
- Saute the chopped onion and garlic in olive oil until soft.
- Transfer the sautéed onion and garlic into the soup.
- Add the remaining 2 cups of water to thin the soup.
- Stir with a wooden spoon and simmer until the carrots are soft and the flavor is smooth.
- Serve hot, garnished with Russian Rye Bread Croutons.
Nutrition & Diet Analysis (per serving)
277
kcal
14% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).