Dutch Erwtensoep (Pea Soup)

This hearty and warming split pea soup is tasty and satisfying. It’s the perfect meal for a cozy night in to enjoy alone or serve up to the whole family. Split peas are a fantastic dried food to keep on hand for those times when you are low on produce and need to whip up a meal. You can use Healing Broth or water to make this recipe, but Healing Broth will produce the best flavor.

All varieties of allium, such as leeks, chives, ramps, scallions, red onions, yellow onions, white onions, and shallots are nature’s antibiotics.

Potatoes are antiviral, antifungal and antibacterial, with nutritional cofactors and coenzymes plus bioactive compounds to help keep you healthy and assist you with stress.

Dutch Erwtensoep (Pea Soup)

Ingredients:

• 8 cups/2 liters of Healing Broth or water
• 1 bay leaf
• 2 cups dried green or yellow split peas
• 1 leek, thinly sliced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 large carrot, diced
• 1 large potato, diced
• Sea salt (optional), to taste
• 2-3 tbsp chopped parsley, to serve

Directions:

Bring the Healing Broth (or water, but Healing Broth will provide more flavor), bay leaf, and dried peas to a boil in a large pot. Simmer for about an hour, stirring occasionally, until the peas are almost tender.

Add the chopped vegetables to the soup. Simmer for another 25 to 30 minutes, until the soup is thick and the vegetables are tender. Season with salt to taste (if using).

Serve the soup immediately with parsley on top. If there are any leftovers, let them cool to room temperature and then refrigerate. Often the soup is thicker and even more flavorful the next day.

Serves 6-8

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Categories: Fat Free, Grain Free, Nut and Seed Free, Lunch, Dinner, Soups, International, St. Patrick’s Day, Kid Friendly

This item posted: 01-Feb-2023

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