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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
2 carrots, finely chopped |
2 large stalks celery, finely chopped |
1 pound dried green peas, rinsed and picked over |
8 cups low-sodium chicken broth |
1/2 teaspoon dried thyme |
1 bay leaf |
salt and pepper |
Directions:
1. Warm olive oil in a large, heavy-bottom pot over medium-high heat. Add onion, carrots and celery and cook, covered, for 10 minutes, stirring occasionally.
2. Stir in remaining ingredients and bring to boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until peas are soft, about 45 to 50 minutes.
3. Puree soup in a blender in small batches. Serve hot.
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