Description

This hearty Split Pea Vegetable Soup combines tender split peas with nutritious vegetables in a flavorful broth, perfect for a comforting and healthy meal.

Ingredients

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Vegetables and Aromatics

2 Tablespoons olive oil
1 large onion (- chopped)
2 cups carrots (about 4-5 carrots) (- chopped)
1 cup celery (about 2 stalks) (- chopped)
3 cloves garlic (- minced)

Seasonings

1/2 teaspoon onion powder
1 teaspoon red pepper flakes
kosher salt & freshly ground black pepper (- to taste)
3 whole bay leaves

Broth and Main Ingredients

9–10 cups lower-sodium chicken broth (- or vegetable broth for vegetarian recipe)
3 cups yellow potatoes (one pound) (- chopped)
2 cups dried green split peas (one pound) (- rinsed and sorted)

Optional

half and half (- to serve, optional)

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Instructions

Sauté Veggies. In a large stock pot over medium-high heat, add olive oil and then onion, carrots, and celery. Cook for about five minutes, and then add the garlic and seasonings. Stir for a minute.
Add broth and remaining ingredients. Add the chicken broth and bring to a boil. Then add the chopped potatoes, split peas, and bay leaves. Simmer for about 45-60 minutes, or until split peas are al dente or softened, according to your tastes.
Check seasonings and serve. Taste the soup, and add additional seasonings, if desired. Serve with a swirl of half and half, if you like. (We like it plain.)