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Author Notes: This Split Pea Minestrone Soup is a rustic winter comfort food that will warm you up on a cold day. Skip bacon for a vegetarian option! —VibrantPlate
- 1 onion
- 1/2 cup (around 100g) bacon - optional
- 4 cloves garlic
- 1 carrot
- 1 cup dry split peas
- 2 potatoes (medium sized)
- 4 cups (1 liter) vegetable stock
- olive oil
- salt pepper to taste
- 4 teaspoons sour cream
- fried oninos (optional)
- Start by prepping vegetables. Peel onion, garlic cloves, carrots and potatoes. Finely dice onion and garlic cloves, slice carrot and chop potatoes into smaller cubes. Pre-wash split peas.
- In a pot, add a tablespoon of olive oil and heat to medium. Add onions and gently fry, stirring regularly, until translucent. Add garlic and carrot, stir-fry for a minute. If you're using bacon, add to the pot and fry until crisp. Then, add split peas and potatoes, and cover with vegetable stock. Bring to a boil, then cook on low for about 25-30 minutes, until the vegetables soften.
- Taste the soup and season with salt and pepper as needed. Remove from stove. With a stick blender, blend the soup roughly, just a couple of pulses, so as still have bits and pieces of vegetables. If the soup is too thick, add some water as needed to reduce it.
- Serve hot in bowls, add a teaspoon of sour cream to each bowl and top with crispy fried onions.