Note: Serves 1-2, but can easily be doubled. This soup freezes really well, so is great for making ahead of time.
Protein Options: Add your favorite protein source to give an extra dose of protein to this rib-warming soup. Tofu, chicken, pork, ham, or bacon all work wonderfully well!
Ingredients:
8 oz split peas (for best results, soak overnight in cold water)
2 cups reduced-sodium vegetable stock
1/2 tsp thyme
1 bay leaf (optional)
1/4 tsp pepper (white or black)
Directions:
1. Bring stock to a boil in a large saucepan.
2. Add peas (drained) and seasonings (and protein options).
3. Cook for about 30 minutes.
4. Working in batches if necessary, transfer soup to a blender and pulse at low speed for 10-20 seconds. Be careful though – the heat will cause pressure to build in the blender, so make sure not to fill the blender more than 1/3 of the way full or the top might blow (speaking from a very messy experience!).
5. Serve immediately, or store for up to 3 days.
Note: If freezing, allow to cool fully in the refrigerator, then freeze. Enjoy!
