Split Pea Soup with Sun-Dried Tomato Gremolata

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 373 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 1 bay leaf
• 2 cups diced onion
• 2 teaspoons minced garlic
• 2 sprigs fresh thyme
• ½ teaspoon salt, or more to taste
• ¼ teaspoon smoked paprika
• ½ cup finely chopped fresh parsley
• ¼ cup finely chopped sun-dried tomatoes
• ¾ cup finely diced carrot
• ⅔ cup finely diced celery
• 6 cups low-sodium vegetable broth, or more as needed
• 1 ¼ cups dried green split peas
• ¾ teaspoon garlic, minced

Recipe Instructions

Step 1

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.

Step 2

Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.

Step 3

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.