Split pea soup with portobello mushrooms
1 large, chopped
2 medium, diced
2 rib(s), medium, diced
2 large clove(s), minced
uncooked green peas
1 pound(s), (split peas), picked over, rinsed, and drained
fat free reduced sodium vegetable broth
2 tsp, minced, or 1 teaspoon dried
1 pound(s), stems removed and caps diced
- Heat 2 teaspoons oil in large pot over medium heat. Add onion, carrots, and celery and cook, stirring, until onion is golden, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add split peas, broth, ½ teaspoon salt, thyme, ¼ teaspoon pepper, and bay leaves to pot and bring to boil. Reduce heat and simmer, covered, until split peas are almost tender, about 45 minutes.
- Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add mushrooms, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper and cook, stirring, until mushrooms are browned, about 6 minutes. Stir mushrooms into soup. Remove and discard bay leaves. Ladle soup evenly into 8 bowls.
- Per serving (about 1½ cups)