Split Pea Soup

2 teaspoons vegetable oil
1 Spanish onion (peeled and chopped)
3 carrots (scrubbed and chopped)
2 celery stalks (chopped)
1 teaspoon dried thyme
2 1/4 cups split peas (rinsed and picked over)
4 cups low-sodium chicken or vegetable broth
6 cups water
1/8 cup lemon juice

Put soup pot on the stove on medium heat. Add oil when the pot is hot.
Add onion, carrots, celery, and thyme and cook 10 to 15 minutes, until tender.
Add split peas, stock, and 4 cups water. Raise the heat to high and bring to a boil.
Lower the heat to low and cook about 2 hours, partially covered, until the peas have fallen apart. Check the soup during cooking. If more water is needed, add up to 2 cups. Skim off any foam that forms.
Serve right away or cover and refrigerate up to three days. Stir in the lemon juice just before serving.

USDA Center for Nutrition Policy and Promotion