Sorghum Split Pea Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and saut茅 until softened.
• STEP 2.Add garlic, thyme, and bay leaves, and cook for another minute.
• STEP 3.Add split peas, sorghum, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the split peas and sorghum are tender.
• STEP 4.Remove the bay leaves and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
• STEP 5.Season with salt and pepper to taste. Serve hot and garnish with fresh herbs, if desired.

Cooking Tips

• Soaking the split peas and sorghum overnight can help reduce cooking time.
• If you prefer a chunkier soup, you can skip the blending step and leave the soup as is.
• This soup can be stored in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave before serving.

Storage and Serving

• Store the soup in an airtight container in the refrigerator.
• To serve, reheat the soup on the stovetop over medium heat until warmed through.
• Garnish with fresh herbs, such as parsley or cilantro, for added flavor and presentation.