About recipe

At this time of year, our culinary team is able to use the produce that is donated from our farm partners to prepare six different soups each day for our critically ill clients. This classic Split Pea and Carrot Soup is vegetarian, low sodium, and dairy-free, meeting the dietary restrictions that many of our clients face due to their critical illnesses. Simple soups like this offer both the healthy nutrients and comforting nourishment that our bodies need. We hope you enjoy!

Ingredients (serves 6)

• 1 tablespoon canola oil
• 2 cups carrots, chopped
• 2 cups celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 1/4 cups dried split peas
• 2 quarts low sodium chicken or vegetable stock
• 1 teaspoon dried thyme
• 1 bay leaves
• 1/4 teaspoon black pepper
• 1 teaspoon kosher salt

Preparation

1. Combine oil, carrots, celery, onions and garlic in pot and sauté.
2. Add peas, vegetable stock, salt, and spices. Bring to simmer and cook, covered, until split peas are cooked, about 30 minutes.