Garden Vegetable Split Pea Soup
Easy to make and packed with healthy vegetables, this hearty Garden Vegetable Split Pea soup is a family favorite.
Equipment
- Food processor (we use a Ninja) or immersion blender
Ingredients
- 1 lb dried green split peas, rinsed and sorted
- 8-10 cups vegetable stock or chicken broth
- 4 ribs celery, diced
- 2 large carrots, peeled and diced
- ½ yellow onion, diced
- 4 mushrooms (any variety), diced I recommend cremini
- 1 cup broccoli florets, chopped
- 3 tbsp olive oil
- 1 tbsp minced garlic
- salt and pepper to taste
- serve with sour cream, sunflower seeds, pine nuts, or pumpkin seeds (optional)
Instructions
Saute the Vegetables
- In a large soup pot, heat 2-3 tablespoons olive oil over medium-low heat.
- Add carrots, onions, celery and garlic, and saute until onions are translucent - approximately 6-8 minutes.
- Add broccoli and mushrooms and saute for 2 more minutes.
Garden Vegetable Split Pea Soup
- Add split peas, broth, salt and pepper.
- Bring to a boil over medium heat.
- Cover and reduce heat to a simmer. Cook until split peas are fully cooked and tender, approximately 45 minutes to an hour. (If the soup is too thick for your preference, add more broth ¼ cup at a time.)
- Puree soup with an immersion blender or food processor (I use my Ninja).
- Serve with a dollop of sour cream and a garnish of pine nuts, sunflower seeds or pumpkin seeds to taste.
Storing Your Garden Vegetable Split Pea Soup
- Refrigerate in an air-tight container for up to 5 days. This also freezes very well for up to 3 months.