Split Pea Soup with Portobello Mushrooms
- Total Time
olive oil4 tsp
uncooked onion(s)1 large, chopped
uncooked carrot(s)2 medium, diced
uncooked celery2 rib(s), medium, diced
garlic clove(s)2 large clove(s), minced
uncooked green peas1 pound(s), (split peas), picked over, rinsed, and drained
fat free reduced sodium vegetable broth8 cup(s)
table salt1 tsp
fresh thyme2 tsp, minced, or 1 teaspoon dried
black pepper½ tsp
bay leaf2 leaf/leaves
portobello mushroom(s)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)