Yellow Pea Soup
A hearty, comforting yellow pea soup with carrots, rice, and a hint of thyme, finished with red pepper flakes and fresh dill. Perfect for a cozy weeknight dinner.
- Total time
- 50 min
- Servings
- 6
- Calories
- 280
- Protein
- 14g
Ingredients
- 1.5 cups dried yellow peas
- 2 medium carrot
- 1 medium onion
- ½ cup rice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ¼ cup fresh dill
Instructions
- 1
Rinse the 1.5 cups yellow peas and pick out any debris. Set aside.
- 2
In a large pot, heat 1 tbsp olive oil over medium. Add 1 chopped onion and 2 diced carrots; cook until softened, about 5 minutes.
- 3
Add the peas, 6 cups vegetable broth, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low and simmer, covered, until peas are tender, about 30 minutes.
- 4
Stir in 0.5 cup rice and continue simmering until rice is cooked, about 15 minutes. The soup should be thick and creamy; add water if too thick.
- 5
Season with salt and pepper to taste. Ladle into bowls and top with red pepper flakes and fresh dill.
- 6
Serve hot, with extra dill on the side if desired.
Tools you’ll need
- Large pot
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Wooden spoon
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