Enjoy the warmth and richness of the Split Pea Vegetable Soup, a harmonious blend of tender split peas and garden-fresh vegetables. Each spoonful offers a comforting taste experience, perfect for any day.
Split Pea Vegetable Soup Recipe
Ingredients:
- Olive Oil: For sautéing the veggies, adds flavor.
- Veggies: Onion, carrots, celery, garlic, and yellow potatoes.
- Seasonings: Onion powder, red pepper flakes, kosher salt, and freshly ground black pepper.
- Split Peas: The star ingredient of the soup.
- Broth: Lower-sodium chicken broth is recommended to control the sodium.
- Bay Leaves: Adds full flavor to the soup.
Instructions:
- Sauté Veggies: In a large stockpot over medium-high heat, add olive oil followed by onion, carrots, and celery. Cook for about five minutes. Then add garlic and seasonings, stirring for a minute.
- Add broth and remaining ingredients: Add the chicken broth and bring to a boil. Next, add the chopped potatoes, split peas, and bay leaves. Simmer for about 45-60 minutes, or until split peas have softened to your liking.
- Check seasonings and serve: Taste the soup and adjust the seasonings if needed. The soup can be served with a swirl of half and half if you prefer (though it’s also delicious plain).
Notes:
- This recipe yields about five servings. If serving more, or if you’d like leftovers, consider doubling the recipe (make sure to use a larger pot).
- For more protein, you can add chicken or leftover ham.
- Feel free to change up the vegetable mix by adding leeks, sweet potatoes, cabbage, etc.
- You can puree a portion of the soup for added creaminess.
- To make it vegetarian, use vegetable broth instead of chicken broth.
Serving Suggestions:
- Chewy French Bread: Perfect for dipping into the soup.
- Arugula Caprese Salad: A fresh side that complements the hearty soup.
- BLT Sandwich with Pesto Sauce: Ideal for a more filling meal.
- Classic Tuna Melts: An easy option for busy evenings.
Enjoy making and savoring this nutritiously delightful Split Pea Vegetable Soup!
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