1. Bring the broth and split peas to a boil in a large pot over med-high heat. 2. Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes. 3. Add all remaining ingredients. 4. Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes. 5. Pick out and discard the thyme. 6. Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot). 7. Taste and adjust the seasonings with additional allspice, salt and pepper if needed. 8. This soup can be refrigerated for up to 5 days or frozen for several weeks. 9. Stir well after reheating. ---------------------------------------------------------------------------
Nutrition
Ingredients
