Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes Split Pea Soup with Sun-Dried Tomato Gremolata 4.2 (9) 8 Reviews 2 Photos This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". Soup keeps up to 4 days, chilled in an airtight container, or frozen up to 3 months. Gremolata can be made up to 4 days ahead and chilled in a separate airtight container. Recipe by Ellie Krieger Updated on January 29, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 20 mins Cook Time: 1 hrs 25 mins Total Time: 1 hrs 45 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients Soup: 2 tablespoons olive oil 2 cups diced onion ¾ cup finely diced carrot ⅔ cup finely diced celery 2 teaspoons minced garlic 6 cups low-sodium vegetable broth, or more as needed 1 ¼ cups dried green split peas 2 sprigs fresh thyme 1 bay leaf ½ teaspoon salt, or more to taste ¼ teaspoon ground black pepper Gremolata: ½ cup finely chopped fresh parsley ¼ cup finely chopped sun-dried tomatoes ¾ teaspoon garlic, minced ¼ teaspoon smoked paprika ¼ teaspoon salt Directions Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours. Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl. Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata. Cook's Notes: Substitute vegetable broth with chicken broth if preferred. If you prefer creamy soup, puree with an immersion blender or in several batches in a regular blender. This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie Krieger I Made It Print Nutrition Facts (per serving) 373 Calories 8g Fat 62g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 373 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 6% Sodium 860mg 37% Total Carbohydrate 62g 22% Dietary Fiber 21g 74% Total Sugars 13g Protein 18g Vitamin C 44mg 219% Calcium 145mg 11% Iron 6mg 36% Potassium 1109mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved