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  • Writer's pictureAstara E. Edmonds

Green Split Pea Soup

Updated: Apr 7, 2020

This fragrant and colorful soup offers dried peas that are rich in soluble fiber and provide excellent amounts of important minerals, B vitamins and protein.

Makes 4 Servings

2 c. green split peas, rinsed

6-7 c. water

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced small

2 stalks celery, diced

1-2 Yukon Gold or red potato, optional

1 tsp. dried marjoram or oregano

1 tsp. dried basil

1/2 tsp. dried rosemary

2 tsp. smoked paprika

1/2 tsp. ground Ancho chili pepper

1 tsp. sea salt

1/4 tsp. black pepper

1 bay leaf (optional)

In a medium soup pot, add all ingredients and bring to a simmer. Cover and cook at medium low heat 2 hours or until peas are tender. Add more water if necessary. Soup should be thick and creamy with the split peas broken down and mushy.

Tip: This is also a great soup for a slow cooker. Add all ingredients and cook on low for 6 hours.

From “Spirit and Spices, The Vegetarian Way” by Astara E. Edmonds.

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