I never thought I would hoard soup.

I mean, who does that?

Apparently, me.

This is my FAVORITE SOUP OF ALL TIME. In fact, I will make dinner for everyone else the next day just to have the leftovers for this all to myself.

Clearly, I have issues.

Of all the soups I make (and that’s an ungodly amount) this is the one that I dream about for a midnight snack.

Who would think, right? It’s just split peas and potatoes.

But I think it’s the spices together that make it completely irresistible.

I put salt and pepper on mine, hubby only pepper (and sometimes cayenne, because he’s hardcore) and my daughters eat it as-is.

And then I eat more.

And more.

And more.

If you make this, let me know how it goes.

And where you live, because I’m coming over 😂

Hearty Split Pea Soup

This hearty soup is perfect for cold evenings, and relatively quick to make. It's even more delicious the next day.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Course: Main Course, Soup

Cuisine: American

Keyword: esselstyn, nooil, oilfree, plant-based, splitpea, vegan, vegetarian, whole food

Servings: 12 bowls

Calories: 253kcal

Author: Crystal's Recipes

Ingredients

• 1 yellow onion chopped
• 3 cloves garlic minced
• 3 cups split peas well-rinsed
• 3 carrots chopped
• 3 stalks celery chopped
• 6 red potatoes small, cubed
• 1 bay leaf
• 1 tsp parsley dried
• 1 tsp basil dried
• 1 tsp thyme dried
• salt and pepper to taste
• water to cover

US Customary - Metric

Instructions

• Add celery, onion and garlic to stock pot with a thin layer of water. Saute for several minutes until onion is translucent, adding more water if needed.
• Add carrots and potatoes, and cook for an additional few minutes until everything is warm and combined.
• Add split peas and spices, cover with water.
• Increase heat to high until soup has boiled for 2-4 minutes, then reduce to simmer.
• Let simmer 20-30 minutes or until potatoes and carrots are soft but not mushy.
• Add salt and pepper to taste (we prefer to season each person's serving at the table, since some are pepper fans and some don't want salt).
• Keeps well in a covered container in the fridge for 2-3 days.

Nutrition

Serving: 1bowl | Calories: 253kcal | Carbohydrates: 49g | Protein: 14g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 37mg | Potassium: 1032mg | Fiber: 14g | Sugar: 6g | Vitamin A: 2630IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 3mg

This site proudly uses WP Recipe Maker plugin to display recipes.

Click here to use WP Recipe Maker on your site.

Tried this recipe?Mention @crystalsrecipes or tag #crystalsrecipes!