Yellow Pea Soup

Serves: 2

Ingredients

• 1 ¼ cups (250 g) raw yellow split peas
• 2 Tbsp (30 mL) olive oil
• ½ cup (60 g) carrots, chopped
• ⅓ cup (35 g) celery, chopped
• 3 Tbsp (30 g) onion, chopped
• 1 ½ tsp (3 g) minced garlic (~2 cloves)
• 1 ⅓ cups (250 g) canned cannellini beans (white beans), drained and rinsed
• ½ tsp (1 g) low-sodium vegetable bouillon
• ½ tsp (1 g) salt
• ¼ tsp (0.5 g) black pepper
• ⅛ tsp (0.25 g) cayenne pepper

Directions

1. Using a strainer, rinse yellow split peas with cool running water.
2. Add rinsed peas to a large pot and fill with cold water until about 2” of water is above the peas.
3. Bring water to a boil and cook yellow peas on medium heat until softened, ~30-35 minutes. Once cooked, drain any remaining water and set aside.
4. While the split peas cook, add olive oil to another large pot and heat on medium-high heat.
5. Once oil is hot, add carrots, celery, and onion and cook for 10 minutes, stirring occasionally, until browned.
6. Add in garlic and cook for ~1-2 minutes.
7. Add the white beans, vegetable bouillon, salt, black pepper, cayenne, cooked yellow peas, and 600 mL water and stir well.
8. Simmer soup for ~30 minutes, until vegetables are softened.
9. Once vegetables are softened, if desired, use immersion blender to blend smooth. Serve warm, with artichoke and bean salad if desired.