Split Pea Soup
If you are like us, you're searching for soup recipes as the weather turns cool. As the leaves begin to change color and fall takes hold, we start looking for hearty, filling and healthy options for lunch and dinner. Not only is this soup thick and hearty, it is full of delicious flavor and chock full of fiber, protein and vitamins.
This recipe starts with a classic mirepoix (meer-pwah) of onions, carrots and celery. Layers of flavor are added with potatoes and our Vegetable Soup Seasoning, which is blended with celery salt, parsley flakes, garlic powder, sea salt, summer savory, marjoram, thyme, black pepper, turmeric and sage.
Make a big batch and freeze the leftovers. Allow frozen soup to defrost to room temperature and reheat on the stove or in the microwave. Because this is a thick soup you may add a little water to bring it back to the desired consistency.
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced or diced
- 2 stalks celery, sliced
- 2 garlic cloves, pressed or crushed
- 1/2 teaspoon Smoked Sweet Paprika
- 6 cups water
- 2 cups split peas
- 1 potato, peeled and diced
- 1 Tablespoon Vegetable Soup Seasoning
- 1/4 teaspoon Black Pepper Coarse Grind
- 1/4 teaspoon Coarse Sea Salt
- In a soup pot or dutch oven, heat olive oil to medium high heat.
- Add onion and cook 2-3 minutes until slightly softened and transparent.
- Add carrots and celery, continue cooking until vegetables begin to soften.
- Add garlic and Smoked Sweet Paprika, stir to combine.
- Rinse and sort the split peas, add them to the pot along with the water, potatoes, Vegetable Soup Mix, salt and pepper.
- Bring to a simmer.
- Then cover loosely and cook until the peas are tender, about 1 hour. The peas should be soft but not mushy.