Split Pea Soup with Pumpernickel Croutons

Split pea soup is a traditional dish in many cultures, including Scandinavian, German, and American cuisine. It is often enjoyed as a hearty and comforting meal, especially during colder months.

This is vegetarian and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Split Pea Soup with Pumpernickel Croutons

Cooking Method: Boiling, Simmering Cuisine: American, European Courses: Lunch, Soup, Vegetarian Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Split peas
• 6 cups Vegetable broth
• 2 medium Carrots
• 2 stalks Celery stalks
• 1 medium Onion
• 2 cloves Garlic cloves
• 1 leaf Bay leaf
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 4 slices Pumpernickel bread
• 2 tablespoon Olive oil

Instructions

1. Rinse the split peas under cold water.
2. In a large pot, combine the split peas, vegetable broth, carrots, celery, onion, garlic, bay leaf, thyme, salt, and pepper.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the split peas are tender.
4. While the soup is cooking, preheat the oven to 350°F (175°C).
5. Cut the pumpernickel bread into cubes and toss them with olive oil.
6. Spread the bread cubes on a baking sheet and bake for 10 minutes, or until crispy.
7. Remove the bay leaf from the soup and blend the soup until smooth using an immersion blender.
8. Serve the split pea soup with pumpernickel croutons on top.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.