Minted double-pea soup
1
Points® value
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
4
Difficulty
Easy
As a take on the classic split-pea soup with ham, this homey version gets and extra dose of peas with the addition of green peas and fresh mint. They add color, texture, and fresh flavor. It’s homey and comforting and requires just 15 minutes of prep time. If you’re making the soup ahead of time, you can refrigerate it for up to three days or freeze it for up to six months, but don’t add the baby peas and mint until you’re ready to reheat it. This soup is delicious topped with herbed rye croutons. To make the croutons, preheat the oven to 425°F. Cut 2 slices of rye bread into 1/2-inch cubes, and spread on a baking sheet. Lightly spray the bread cubes with olive oil nonstick cooking spray, sprinkle with 1/4 teaspoon dried thyme, and toss. Bake, tossing once, until golden and crisp, about 8 minutes. Let the croutons cool, then sprinkle over each serving.
Ingredients
Water
4 cup(s)
Dry split peas
1 cup(s), picked over, rinsed, and drained
Onion
1 medium, chopped
Carrots
1 medium, chopped
Garlic
2 clove(s), chopped
Table salt
1 tsp
Black pepper
¼ tsp, freshly ground
Cooked ham
¼ pound(s), steak, trimmed of all visible and diced
Frozen green peas
1 cup(s)
Peppermint leaves
¼ cup(s), fresh, chopped