By the Gracious Vegan
This is one of those comforting soups that helps you relax. It's not trying to impress -- it just taste good and wholesome, and that's enough. The combination of green and yellow split peas gives it a golden-green glow, and the vegetables provide welcome chunkiness and variety.
Makes 9 cups (6 servings)
In a large Dutch oven or soup pot, water-sauté the following ingredients until the onion is soft and transparent, 5-8 minutes. (Start with ¼ cup water and add more if you need it.)
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
Add the following ingredients to the pot and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the peas are very soft, about 1 hour.
- 1 medium potato, peeled and diced (1/2”)
- 1 cup dried green split peas
- 1 cup dried yellow split peas
- 7 cups vegetable broth
- 1 bay leaf
- ½ Tablespoon salt
- Freshly ground black pepper
The soup will thicken as it sits after cooking. Stir in additional water as needed.
Timing: 20 minutes hands-on time; 80 minutes total
Nutrition: 100% whole-food, unprocessed
Per serving: 274 calories; 1g fat; 0g sat. fat; 49g carbs; 1091mg sodium; 18g fiber; 19g protein