Carrot Celery Thyme Split Peas Soup

Ingredients

• 1 cupSplit Peas
• 6 cupsVegetable Broth
• 10 ozCarrot
• 8 ozCelery
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 1 tspThyme
• 1 tbspLime Juice
• ¾ tspTable Salt
• ¼ tsp, groundBlack Pepper

Instructions

1. Prepare the Split Peas: rinse it, and drain it first if it is canned. Wash the Carrot and Celery under running water and keep leafy greens separate from raw meat and poultry; chop them with the Yellow Onion and mince the Garlic.
2. Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Carrot, Celery, and Garlic for 6 minutes.
3. Stir in the Thyme, Lime Juice, Table Salt, Black Pepper, Split Peas, and Vegetable Broth. Simmer for about 55 minutes until the base and vegetables are tender.
4. Stir the Split Peas soup well, adjust only with the listed seasonings if needed, and serve hot.