Split Pea Soup

By jeaklor

Ingredients

• 2 tablespoons olive oil, divided
• 4 slices white sandwich bread, cut into 1/2-inch cubes
• 1 medium yellow onion, diced small
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• Salt and pepper
• 4 cups vegetable broth
• 1 pound dried split peas, picked through and rinsed
• 1/3 cup chopped fresh parsley

Details

Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a large pot, heat 1 tablespoon oil over medium-high. Add bread and cook, tossing, until golden and crisp, 3 to 5 minutes. Drain croutons on paper towels.

Heat remaining tablespoon oil in pot, then add onion, garlic, and cumin; season with salt and pepper. Saute until onion is softened, 6 minutes. Add broth, 4 cups water, and split peas and bring to a boil. Reduce to a simmer, cover, and cook until peas are tender and soup is thickened, about 35 minutes; season with salt and pepper. To serve, stir in parsley and top with croutons.