Hungarian Split Pea Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat.
• STEP 2.Add diced onion, diced carrot, and diced celery to the pot, and cook until softened.
• STEP 3.Add minced garlic, dried thyme, paprika, and bay leaves to the pot, and cook for an additional minute.
• STEP 4.Add split peas and vegetable broth to the pot, and bring to a boil.
• STEP 5.Reduce heat to low, cover the pot, and simmer for 1-2 hours, or until the split peas are tender.
• STEP 6.Remove the bay leaves from the soup, and use an immersion blender to puree the soup until smooth.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Serve the Hungarian split pea soup hot, garnished with fresh parsley.

Cooking Tips

• Soaking the split peas overnight can help reduce the cooking time.
• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
• Feel free to add additional vegetables to the soup, such as potatoes or spinach.

Storage and Serving

• This Hungarian split pea soup can be stored in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with a side of crusty bread for a complete meal.