Our first date was a chilly autumn evening, and my now-husband, bless his heart, wanted to impress me. He’d decided to make split pea soup, something I’d honestly never really *loved* before. It always seemed… well, a bit *blah*. But, he promised me this Green Split Pea Soup with Mint would change my mind. He’d found the recipe online – back in the day before *my* food blog, you understand! And honestly, it did! That fresh mint? Revolutionary! It elevated that classic pea soup into something so bright and flavorful. I was hooked, and clearly, I was also hooked on *him* too! Plus, it’s super easy and totally vegan, which is great for all my friends who eat that way. Now I make it all the time, for everything from simple weeknight dinners to cozy gatherings.
Why You’ll Love This Green Split Pea Soup with Mint
Honestly? This soup is a total winner! Here’s why it’s become one of my go-to recipes:
- It’s ready in under an hour – perfect for those busy weeknights!
- Seriously flavorful, thanks to that sneaky mint.
- It’s super healthy, packed with good-for-you veggies and fiber.
- And the best part? It’s completely vegan! Win-win!
Ingredients You’ll Need for the Best Green Split Pea Soup with Mint
Okay, so, here’s what you’ll need to make this magic happen. Don’t worry, it’s all pretty simple stuff. I usually have most of these ingredients hanging around anyway, which is always a bonus!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 8 cups vegetable broth (I usually go for low-sodium)
- 1 pound green split peas, rinsed (rinse those peas, people!)
- Salt and pepper to taste – you know, to your liking!
- 1/4 cup chopped fresh mint, plus more for garnish (that extra mint really makes it special!)
Let’s Make Green Split Pea Soup with Mint: Step-by-Step Instructions
Alright, friends, let’s get cooking! This Green Split Pea Soup with Mint is so easy, it’s almost silly. Seriously, even if you’re a kitchen newbie, you can totally nail this. Just follow these simple steps, and you’ll be slurping up deliciousness in no time!
Preparing the Vegetables
First things first: the veggies! Grab your cutting board and a sharp knife (safety first, right?). Chop up the onion, carrots, and celery. Try to get them about the same size – it’ll help them cook evenly, trust me. No one wants crunchy carrots in their soup! If you’re short on time, you can sometimes find pre-chopped veggies at the grocery store, but I always think fresh tastes best!
Sautéing the Aromatics
Next up, the flavor base! Heat the olive oil in a big pot over medium heat. Toss in your chopped onion, carrots, and celery and let them soften for about 5-7 minutes. You want them to get a little tender, but not browned. Then, add the minced garlic and thyme, and cook for just a minute. Careful not to let that garlic brown; we just want it to get fragrant!
Simmering the Soup
Now, pour in your vegetable broth and add those rinsed green split peas. Bring the whole shebang to a boil, then turn the heat down to a simmer. Let it bubble gently for about 45-60 minutes, or until the split peas are nice and tender. You can test them by mashing a few with a spoon – they should be falling apart easily. If your soup seems too thick, just add a little more broth!
Adding the Mint and Seasoning
Almost there! Once the split peas are soft, stir in that beautiful, fresh mint. Mmm, the smell! Then, season with salt and pepper to your heart’s content. I always start with a little and taste as I go, adding more until it’s just right for my taste buds. Taste it! You can always add more salt and pepper, but you can’t take it away!
Tips for Success: Making the Perfect Green Split Pea Soup with Mint
Want to make sure your Green Split Pea Soup with Mint is the best it can be? I’ve learned a few tricks over the years, so listen up!
First, always rinse those split peas! It helps get rid of any dust and makes them cook up smoother. Next, don’t skimp on the broth – good quality broth makes a *huge* difference. I like low-sodium so I can control the salt. And, if you’ve got an immersion blender (or a regular blender, just be careful!), give a portion of the soup a quick whirl after it’s cooked. It makes it extra creamy and delicious. Finally, taste, taste, taste! Season generously with salt and pepper. It’s all about getting those flavors just right.
Variations: Spice Up Your Green Split Pea Soup with Mint
Okay, so, you’ve mastered the basic Green Split Pea Soup with Mint, now it’s time to play! Don’t be afraid to experiment! Wanna add some heat? A pinch of red pepper flakes is your friend. Feeling fancy? A swirl of coconut milk makes this soup extra decadent and creamy.
For a heartier soup experience, add some smoked paprika while you’re sauteing the garlic and onions – it adds a smoky depth to the soup, yum! Or, you can toss in some cooked potatoes at the end. Honestly, it’s pretty hard to mess this one up – have fun and make it your own!
Serving Suggestions for Green Split Pea Soup with Mint
So, you’ve got this amazing soup, now what to serve with it? Well, it depends on your mood, really! But here are a few of my faves to make it a complete meal.
Crusty bread is an absolute must – perfect for dipping! A simple side salad with a light vinaigrette is always a great choice. Or, if you’re feeling fancy, a grilled cheese sandwich is pure comfort food bliss with this soup. Seriously, you can’t go wrong!
Storage & Reheating Instructions
Okay, so, you’ve got leftovers, which, let’s be honest, is the best part! This Green Split Pea Soup with Mint is also super easy to store and reheat. Lucky us!
Just let the soup cool down completely, then pop it into an airtight container. It’ll keep in the fridge for about 3-4 days. When you’re ready to eat, you can reheat it on the stovetop over medium heat, stirring occasionally, or in the microwave. Easy peasy!
Estimated Nutritional Information for Green Split Pea Soup with Mint
Alright, so, I’m no nutritionist, but I can give you a rough idea of what you’re getting in each bowl of this deliciousness. Remember, these are just estimates, since everyone’s ingredients and portions vary! This is per serving, about one cup:
- Calories: Around 250
- Fat: 5g
- Protein: 15g
- Carbohydrates: 40g
And lots and lots of fiber for your happy tummy!
Frequently Asked Questions About Green Split Pea Soup with Mint
I get asked all sorts of questions about my Green Split Pea Soup with Mint, so let me see if I can head off some of your curiosities before you even ask! Seriously, I’ve made this soup *a lot*!
What if I don’t have fresh mint? Oh no! Don’t fret! You *can* substitute dried mint, but you won’t get that same zing. If you must, use about a teaspoon of dried mint instead of the fresh, and maybe add a squeeze of lemon at the end to brighten it up.
Can I freeze this soup? Absolutely! This soup freezes beautifully. Just let it cool completely, then freeze it in freezer-safe containers. Properly stored, it’ll be good for about 2-3 months. Thaw it in the fridge overnight and reheat on the stovetop or in the microwave.
My soup is too thick, what should I do? No worries! Sometimes that just happens. If your green split pea soup seems too thick after simmering, just add a little more vegetable broth, a splash at a time, until you reach your desired consistency. You can also add some water – be sure to taste and reseason!
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Chocolate Peppermint Snowball Cookies
- Total Time: 35 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cookies combine chocolate and peppermint flavors. They are covered in powdered sugar.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon peppermint extract
- 2 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¾ cup powdered sugar, for coating
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and granulated sugar.
- Mix in the peppermint extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls.
- Place the balls on a baking sheet.
- Bake for 12-15 minutes.
- Let the cookies cool slightly.
- Roll the warm cookies in powdered sugar.
- Let cool completely and dust with more powdered sugar before serving.
Notes
- For a stronger peppermint flavor, add a few drops of peppermint oil.
- Store cookies in an airtight container.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: chocolate peppermint snowball cookies, peppermint cookies, chocolate cookies, christmas cookies