Split Pea Soup with Sun-Dried Tomato Gremolata

Name: Split Pea Soup with Sun-Dried Tomato Gremolata
Total time: 105
Yield: 4
Ingredients: 2 tablespoons olive oil; 2 cups diced onion; 0.75 cup finely diced carrot; 0.66666668653488 cup finely diced celery; 2 teaspoons minced garlic; 6 cups low-sodium vegetable broth, or more as needed; 1.25 cups dried green split peas; 2 sprigs fresh thyme; 1 bay leaf; 0.5 teaspoon salt, or more to taste; 0.25 teaspoon ground black pepper; 0.5 cup finely chopped fresh parsley; 0.25 cup finely chopped sun-dried tomatoes; 0.75 teaspoon garlic, minced; 0.25 teaspoon smoked paprika; 0.25 teaspoon salt

Recipe by Ellie Krieger from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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2 cups diced onion
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0.75 cup finely diced carrot
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0.66666668653488 cup finely diced celery
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2 teaspoons minced garlic
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6 cups low-sodium vegetable broth, or more as needed
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1.25 cups dried green split peas
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2 sprigs fresh thyme

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1 bay leaf
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0.5 teaspoon salt, or more to taste
•

0.25 teaspoon ground black pepper
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0.5 cup finely chopped fresh parsley
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0.25 cup finely chopped sun-dried tomatoes
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0.75 teaspoon garlic, minced
•

0.25 teaspoon smoked paprika
•

0.25 teaspoon salt

Instructions

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.