Lentil Minestrone | A Weeknight Friendly, Hearty Vegetable Soup
A hearty, weeknight friendly lentil minestrone loaded with vegetables, pasta, and Swiss chard. Simple ingredients, big flavor.
TABLE OF CONTENTS
A Cozy, Slow-Simmered Split Pea Soup
Some recipes are just meant for cold days — the kind when the house feels a little too quiet, the light outside a little too soft, and you just want something warm to anchor you. Split pea soup is one of those dishes. Simple, deeply comforting, and built from everyday ingredients that somehow become more than the sum of their parts when given time and patience.
This version leans on caramelized vegetables, smoky bacon, and a little balsamic vinegar at the end to brighten everything up. It tastes like something that’s been in the family for generations — even if today is the first time you make it.
Ingredients
For the Bacon & Veg Base
- 4–5 slices bacon, thinly sliced
- Fresh thyme sprigs (4–6)
- 1 green bell pepper, diced
- ¼ head green cabbage, thinly sliced
- 2 red onions, diced
- 3 celery stalks, sliced
- 1 large carrot, sliced thin
- A pinch of sugar
- 6 cloves garlic, pressed
- 1 knob Kerrygold butter
- Kosher salt, to taste
For the Broth & Peas
- 3 quarts water
- Additional thyme sprigs (4–6)
- 4 bay leaves
- 3 small peeled Yukon gold potatoes, thinly sliced into coins
- 1 spoonful hoisin sauce
- 1 scoop Better Than Bouillon chicken base
- 1 lb Rancho Gordo split green peas
For Finishing
- Kosher salt & black pepper, to taste
- Diced red onion (for garnish)
- Balsamic vinegar (a splash)
Step-by-Step Recipe
Step 1 — Render the Bacon
Thinly slice 4–5 strips of bacon and add them to a pot over medium heat.
Cook until the fat has rendered and the edges begin to crisp.
Step 2 — Build the Veg Base
To the rendered fat, add:
- fresh thyme sprigs
- 1 green pepper, diced
- ¼ head green cabbage, thinly sliced
- 2 red onions, diced
- 3 celery stalks, sliced
- 1 large carrot, sliced thin
Season with salt and cook until deeply browned and softened.
Step 3 — Sweeten + Enrich
Add:
- a pinch of sugar
- 6 cloves garlic, pressed
- a knob of Kerrygold butter
Stir until the butter melts and the garlic blooms.
Step 4 — Build the Broth & Simmer
In a separate 8 qt stock pot, add:
- 3 quarts water
- fresh thyme sprigs
- 4 bay leaves
- 3 small peeled Yukon gold potatoes, sliced into thin coins (they thicken the soup)
- a spoonful of hoisin sauce
- a scoop of Better Than Bouillon chicken base
Taste the broth and add salt.
Bring to a boil, then add 1 lb Rancho Gordo split green peas.
Simmer for 45 minutes.
Step 5 — Marry the Flavors
Add all the sautéed vegetables into the pot of peas.
Cook 20 more minutes, until the soup thickens to the texture of light cream.
Step 6 — Finish It
Remove the bay leaves and thyme.
Season with salt and pepper to taste.
Finish with:
- diced red onion
- a splash of balsamic vinegar
This step wakes the whole soup up.
That’s It — A Winter Bowl That Feels Like a Hug
Serve with warm bread, toasted sourdough, or even just crackers. It’s the kind of soup that sits on the stove all afternoon, patiently becoming richer, deeper, and more itself.
And honestly? It tastes even better tomorrow.
✅ Kitchen Notes
- Potatoes sliced into thin coins melt into the broth and create a natural creaminess without needing dairy.
- A spoonful of hoisin adds subtle sweetness and depth — it blends seamlessly into the background.
- Balsamic vinegar at the end is non-negotiable; it lifts the entire soup and gives it dimension.
- This soup thickens significantly as it cools. Add water or stock when reheating to loosen.
- Even better the next day. Much better on day three.
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