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Pea Soup with Carrots and Celery
(0 votes)
Difficulty:
easy
Preparation:
10 min.
Preparation
ready in 1 hr 20 mins
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Ingredients
for
8
- Ingredients
- 6 cups low-sodium Chicken broth
- 2 cups Split pea (rinsed)
- 3 stalks Celery (rinsed; trimmed and finely diced)
- 3 carrots (peeled and finely diced)
- 1 large onion (peeled and finely chopped)
- 1 Tbsp Worcestershire sauce
- ½ tsp ground Cumin
- freshly ground Black pepper (to taste)
- 2 Tbsps fresh parsley (finely chopped)
- crusty Bread (to serve)
Preparation steps
1.
Preheat oven to 375º F.
2.
Place all ingredients except the parsley in a large ovenproof pot, such as a Dutch oven. Bring to a boil, and cook for 10 minutes, stirring occasionally. Remove from heat.
3.
Cover pot and place in preheated oven. Cook for 1 hour or until the peas are tender.
4.
Ladle hot soup into serving bowls. Garnish with chopped parsley. Serve with crusty bread.
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