Split Pea Soup

I have Spring Fever.

All I want is green grass, trees with green buds, and flowers with big green leaves. Green, green, and more green.

Which means that I was absolutely delighted when I came home from rotation tonight and seeing that my mom was in the process of whipping up a big pot of BRIGHT GREEN split pea soup… which she proceeded to inform me was also vegan (yay for Vegetarianism 3.0)!

It all starts with a large stock pot filled with one pound of green split peas, chopped onion, celery, garlic powder, oregano, pepper, bay leaf, and water.

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Just toss in some potatoes cut into thick medallions.

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And simmer the veggies and split peas uncovered for 1½ hours.

After the soup has simmered, add in a whole bunch of carrots.

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Continue to simmer the soup for 2-2½ hours until the soup becomes thick and perfectly green!

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Hello, split pea soup! All that’s left is to stir in 2-3 tablespoons of chopped, fresh dill. Green, fresh, and a great complement to the earthy split peas.

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Spring fever cured… at least for now!

Your spring obsessed friend,

C

Split Pea Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

1-1lb bag of green split peas

1 large onion, chopped

1 pound celery, sliced into half-moons

3 medium-sized russet potatoes, peeled and cut into ½–inch rings

½ teaspoon garlic powder

1 teaspoon dried oregano

1 bay leaf

1 teaspoon salt

½ teaspoon ground black pepper

3 quarts water

1 pound carrots, sliced into thick rings

2-3 tablespoons fresh dill, chopped

 

Steps:

  1. In a large soup pot, add in split peas, onion, celery, potatoes, garlic powder, dried oregano, bay leaf, salt, pepper, and water. Bring to a boil, reduce to a simmer, and cook uncovered for 1½ hours.
  2. Add in carrots, stir to combine, and continue to simmer uncovered for 2-2½ hours until the soup becomes thick and green. Stir in the fresh dill and serve alongside crusty bread.

Enjoy!

 

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