Wintertime French-Style Split Pea Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 3 cloves garlic, minced
- 1 tablespoon herbes de Provence
- 1 ½ teaspoons ground turmeric
- 2 large bay leaves
- 1 pinch cayenne pepper (Optional)
- 1 (32 fluid ounce) container vegetable stock, or more as needed
- 3 cups water, or more as needed
- 1 pound dried split peas, rinsed
- 2 pounds new potatoes, cut into bite-sized chunks
- ¾ pound carrots, cut into bite-sized chunks
- 1 ½ cups chopped lean cooked ham (Optional)
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Instructions
- Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.
- Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.
- Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.
Source
Original recipe: View Original