Description
I love a protein packed meal, and this Split Pea Vegetable Soup is loaded. There are so many healthy benefits in split peas, and they taste great too!
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 large onion, chopped
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 9–10 cups lower-sodium chicken broth
- 3 cups yellow potatoes, chopped
- 2 cups dried green split peas, rinsed and sorted
- 3 whole bay leaves
- Half and half, optional
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.
Notes
Unlike whole dried peas or beans, split peas do not need to be soaked. They also cook much faster than dried beans. Leftovers are great if stored in the refrigerator, up to four days; you may need to add extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 538 kcal
- Sugar: 12 g
- Sodium: 208 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 87 g
- Fiber: 26 g
- Protein: 32 g
- Cholesterol: 15 mg
Keywords: split pea soup, vegetable soup, protein packed, healthy soup, American soup