Split Pea Soup Recipe

There is something nostalgic and comforting about split pea soup. I think you’ll love this to warm up in these Winter months. Serve with a high quality sourdough boule for extra yumminess. 


Split Pea Soup

Ingredients:

2 tbsp high quality butter, or avocado oil

One Yellow Onion, chopped 

1 tbsp dried oregano 

3 cloves Garlic (whole or chopped)

3 Bay leaves

2 cups Carrots

1 cup celery 

2.5 cups Yukon Gold potatoes 

1 lb dried Split peas 

10-12 cups vegetable broth (start with 10, and more can be added as needed)

Fresh Pepper 


Steps:

  1. Add butter or oil to a large pot over medium heat. Add onions, garlic, oregano and sauté until the onions are soft and translucent, about 12-15 minutes. Add the bay leaves, carrots, potatoes, split peas, and veggie broth. Bring to a boil, then simmer uncovered for 45 - 60 minutes, until peas are soft. 

  2. Remove bay leaves. Place 3 cups of soup in a high speed blender. Puree and return to pot. Cook for 5-10 more minutes. Season with freshly cracked black pepper (and maybe sea salt) to taste. Serve hot.

  3. ***Soup will thicken as it cools. Add water in small increments (one tbsp at a time) to thin when reheating

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Lyndsey Madden