Split Pea Soup With Sherry Recipe

Name: Split Pea Soup With Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried split peas; 4 (15 ounce) cans low sodium vegetable broth; 1 bay leaf; 1/2 teaspoon dried thyme; 1 teaspoon ground cumin; 1 medium onion, chopped; 4 stalks celery, chopped; 3 medium carrots, chopped; 1 cup mushroom, chopped; 2 garlic cloves, minced; 2 tablespoons dry sherry

Servings: persons

1 lb dried split peas
4 (15 ounce) cans low sodium vegetable broth
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon ground cumin
1 medium onion, chopped
4 stalks celery, chopped
3 medium carrots, chopped
1 cup mushroom, chopped
2 garlic cloves, minced
2 tablespoons dry sherry

1
Chop onion, celery, carrots, mushrooms and garlic and set aside.
2
Rinse split peas. In a large soup pot (at least 7 quarts), combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
3
When peas have cooked for 1 hour, stir in chopped vegetables.
4
Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
5
Discard bay leaf.
6
Stir in Sherry.

239

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb dried split peas, 4 (15 ounce) cans low sodium vegetable broth, 1 bay leaf, 1/2 teaspoon dried thyme, and more.

Yes, Split Pea Soup With Sherry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Split Pea Soup With Sherry

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