Split pea & green pea soup is a fresh, bright variation on heavy split pea soup. It is vegan, high in protein, and both easy & frugal to make.
4-Ingredient Split Pea & Green Pea Soup
I’m giddy with Olympic fever, and following the visions of snow-capped mountains night after night (oh, Canada…) I’ve had mad cravings for soup, hot chocolate, baked bread, and stacks of pancakes drenched in (Canadian) maple syrup.
Thus far, I’ve only accomplished the soup from my list (although I plan on attending to the hot chocolate, pronto!), and it is definitely a soup worth sharing: Split Pea Green Pea Soup!
Split Peas: Superpower Athlete Fuel
Not only is this soup heartwarming and delicious, it is also in keeping with the winter Olympic theme that inspired it.
Why? Because it is a perfect choice for athlete fuel.
Split peas are packed with protein, complex carbohydrates (high fiber, low sugar), and iron, all of which the body needs for replenishing from hard work (note: this applies to other winter sports, such as shoveling snow from your driveway and trekking across campus or across town!). Oh, and they are cheap, too. Yay, split peas!
Brighten Split Pea Soup with Frozen Green Peas
As much as I love split peas, they have an ugly side. Literally. While still a pretty pale shade of green when dry, these otherwise delightful legumes turn an unappetizing grey-green when cooked.
But I have a solution: add more peas! Specifically, frozen green peas, which add natural sweetness and springtime vibrancy to this otherwise winter-wonderful soup. Green onions and mint further heighten the verdant nature of the soup, as well as the fresh clean flavors.
Frozen Green Pea Nutrition
The green peas are also a fantastic way to get a hearty dose of vitamin C (97% of daily needs per serving!) in the depths of winter–antioxidant power for accelerated recovery, not to mention glowing skin–and the iron from the split peas helps with its absorption, maximizing the benefits. Easy (I like easy, don’t you?). Green peas are also rich in B vitamins, calcium, iron and zinc.
Indeed, this is Olympic athlete-worthy soup!
How to Make Split Pea & Green Pea Soup
The good news about this soup continues: it’s super- simple to make. The humble list of ingredient you will need is as follows:
You will also need some water, as well as salt & pepper to taste. Cheap, as well as easy!
Step 1: Sauté the Onion
Cook and stir a chopped onion in 2 teaspoon oil until soften.
Step 2: Cook the split peas and water for 1 hour
Add the water to the pan and bring to a boil. Add the split peas, reduce the heat, and walk away to relax or do something else. In an hour, the split peas should be ultra tender and falling apart.
Step 3: Add the Green Peas
Add the frozen green peas (no need to thaw), as well as salt and pepper. I’ve given amounts for the latter, but they are entirely adjustable. Cook for 10 minutes.
Step 4: Blend
Use an immersion blender to puree the soup until smooth. Adjust the salt & pepper to taste and soup’s on! If you like, consider adding some fresh herbs (e.g., mint, parsely or cilantro) for a final flourish
The next day, leftovers can be re-warmed (like almost every soup, this one is even better on day two) for a perfectly portable lunch.
I’ve been savoring a bowl computer-side in between editing. But given that the bowl is now scraped clean, it’s time to get back to work–must finish before men’s free skate tonight!
2 cups (16 oz/ 454 g) frozen green peas (no need to thaw)
Optional: fresh herb leaves such as mint, cilantro or parsley
In a large saucepan or pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring, for 5 to 6 minutes until softened.
Stir in split peas and water. Bring to a boil. Reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring occasionally, for about 1 hour or until split peas are falling apart.
Add the 1 teaspoon salt, 1/4 teaspoon pepper and the frozen green peas; simmer 10 minutes longer.
Using an immersion blender, puree soup until smooth. Adjust salt & pepper to taste and serve, topped with with fresh herbs, if desired.
Storage Tip: Store the cooled soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.
Serving Size:1 cup
Saturated Fat:0.2 g
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