Hearty Pea Soup with Fresh Mint

Instructions

1. 11

   Rinse the dried split peas thoroughly under cold water. You don't need to soak them overnight for this recipe.

2. 22

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

3. 33

   Add the minced garlic, diced carrots, and diced celery to the pot. Sauté for another 5 minutes, stirring occasionally, until the vegetables start to soften.

4. 44

   Stir in the rinsed split peas, vegetable broth, and dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the peas are very tender and have broken down, stirring occasionally to prevent sticking.

5. 55

   Once the peas are tender, remove the pot from the heat. Stir in the fresh chopped mint. For a smoother soup, you can use an immersion blender to blend a portion of the soup directly in the pot, or transfer some to a regular blender (be careful with hot liquids!). For a chunkier soup, leave it as is.

6. 66

   Season the soup with salt and freshly ground black pepper to taste. Adjust seasonings as needed.

7. 77

   Ladle the hot soup into bowls. Garnish with extra fresh mint leaves, if desired, and serve immediately.