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!
Keyword: split pea soup, split pea vegetable soup
Author: Sue Ringsdorf
1teaspoonred pepper flakes
kosher salt & freshly ground black pepper- to taste
3cupsyellow potatoes- chopped
2cupsdried green split peas- rinsed and sorted
3whole bay leaves
half and half- to serve, optional
In a large stock pan on medium heat, add olive oil, onion, carrots, and celery. Saute for about five minutes, and then add garlic, onion powder, red pepper flakes, kosher salt, and freshly ground black pepper. Stir for about one minute.
Add chicken broth and bring to a boil. Add yellow potatoes, split peas, and bay leaves and then reduce heat to simmer. Cook until split peas are soft, approximately 50-60 minutes.
Test for seasonings, and add more if needed. Serve with a swirl of half and half, if desired.
Unlike whole dried peas or beans, split peas do not need to be soaked. They also cook much faster than dried beans, and this recipe was complete in just over an hour.
Chicken or ham could also be added, for even more protein.
Leftovers are great if stored in the refrigerator, up to four days. You may need to add extra broth.