Split Pea Vegetable Soup

Split peas are hearty and creamy. They taste great with lots of vegetables added including sweet and hot peppers.

Split Pea Vegetable Soup (Serves 4)

  • 2 cups split peas, rinsed well
  • 2 stalks celery, diced
  • 1 large onion, diced
  • 3 large garlic cloves, minced
  • 4 carrots, cut chunky
  • 3 Poblano peppers, seeded and diced
  • 2 Jalapeño peppers, seeded and diced
  • 1 hot pepper, seeded and diced (optional and totally necessary if you like a bit of hot)
  • 1 zucchini, cut in cubes
  • 1/2 bunch parsley, minced
  • 1/2 bunch cilantro, minced
  • 2 tablespoons avocado oil 
  • 1/2 teaspoon turmeric
  • sea salt and ground black pepper to taste (Start with 1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper)
  • 6 cups purified water of vegetable broth

Add washed split peas, veggie broth or purified water, onion, garlic and celery to a large pan. Bring to a boil, cover and turn to a low boil. (Split Peas take 1 to 1 1/2 hours to become soft and liquid.)

Add carrots, peppers and zucchini after 45 minutes of cooking the split peas. Stir, cover and continue cooking on a low boil.

When split peas are fully cooked, add parsley, cilantro, avocado oil, sea salt and ground pepper. Stir.

Continue cooking until parsley and cilantro are soft. Serve and enjoy.

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