Winter is in full swing. 60’s one day to snow… again. I don’t mean to complain or whine but I really, truly appreciate dry ground just about now. I prefer not to wipe out if at all possible. But I’m trying to rally & embrace all things winter like cozy sweaters, warm cozy blankets, reading by the fire and yes – soup!
I made this soup when my house was packed with company before Christmas one cozy evening. Served it with crusty bread, crackers and some lovely gluten free rolls and the pot was gone. My youngest mentioned it this weekend and I had all the ingredients to make round 2 of it. Sadly, the in-process pics were the only ones I got as it was gobbled up in a snap before staging a pretty pic. The soup is really hearty and filling. Packed with vegetable protein and oh so good for you. Great for leftovers. Not a frightening green color that may scare little kids away either. Hope you enjoy!
- 1-2 Tbl olive oil
- 1 large sweet yellow onion, diced
- 4 cloves of garlic, minced
- 3 celery ribs, chopped
- 3 carrots, sliced
- 1 Poblano pepper, chopped
- 1 red bell pepper, chopped
- 3 small/medium white potatoes, peeled and chopped into cubes
- 2 cups dried split peas
- 8 cups of vegetable stock or broth
- 1 Tbl oregano
- 1 Tbl of dried parsley
- 1 tsp of smoked paprika
- 2 bay leaves
- Salt and pepper to taste
- Add your olive oil to a large stock pot or Dutch oven over medium heat.
- Add the onion, garlic, celery, carrots and peppers and allow to sweat for 4-6 minutes, stirring often.
- Add spices and stir.
- Allow to cook for another 2 minutes.
- Add the broth, potatoes and split peas.
- Bring to a boil then reduce to a low flame and cover.
- Cook for 60 minutes, stirring occasionally.
- Remove the bay leaves.
- Using a hand immersion blender, puree about 75% of the soup leaving some veggie chunks. You can also add to a blender if you wish.
- Return to the pot and season with salt and pepper.
- Garnish with some parsley.
I’m obsessed with the size of this medium Staub pot I received as a gift for Christmas.
You can find split peas (dried) in the bulk section of most grocery stores.
This soup thickens up perfectly once you cook it down for an hour and remove the lid. It’s heavenly.
If you make this recipe, please leave me a comment and let me know what you think of it.
— Knead to Cook