Lindsay’s Stone Soup

This soup will warm your tummy, heart, and soul on even the coldest of days. Yellow split peas contain all nine essential amino acids, which make them an ideal source of plant proteins. Try it with the broth from Lindsay’s Stone Soup or use your favorite low-sodium organic broth.

1 tablespoon olive oil or vegetable oil

1 medium to large sweet onion

3 large carrots, peeled

3 celery ribs, scrubbed 

2-3 garlic cloves, peeled

7 cups vegetable broth

3 cups yellow split peas (washed and soaked for 4+ hours)

1 -2 bay leaves

½ tsp salt

¼ tsp salt

½ tsp thyme

1 – 2 cups spinach

1 lemon, juiced

Chop onion, carrots, and celery. Mince the garlic. Or Cut vegetables into 2 inch/5 cm pieces and pulse them in the food processor. Heat the oil on medium heat in a soup pot. Add chopped vegetables and sauté 4-6 minutes.

Add seasoning to sauteed vegetables and cook for 1 minute. Add broth and peas and bring to a boil. Reduce heat. Simmer for 1 – 1 ½ hours, until the peas are tender. If the soup is too watery, continue to cook for 15-20 minutes with lid off or partially covering the pot. The soup will thicken as it cools. Remove bay leaf.

To make it creamier, carefully blend soup in batches to make it partially puréed or use an immersion blender and add spinach and season to taste. I sometimes add lemon juice.

Serve with salad and fresh sourdough bread! Enjoy!

XOLindsay