Split Pea & Potato Soup
Protein | Veggies | Grain (Starchy Veggies)
Servings 6
Calories
Ingredients
Protein
- 2 cups dry green split peas, divided 16 oz
- 8 cups vegetable broth
Veggies
- 2 medium onions, chopped 16 oz
- 2 medium celery stalks, chopped 3 oz
- 2-3 medium carrots, chopped 6 oz
Fat
- 1 Tbsp olive oil omit for oil-free
Grain
- 12 oz potatoes, chopped optional
Seasonings
- 2 garlic cloves, minced
- 1 teaspoon good quality sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 2 tsp smoked paprika omit for nightshade-free
- 1-2 tsp liquid smoke to taste
Instructions
- In a large soup pot or dutch oven, heat the 1 Tbsp of olive oil* over medium heat. Add the onions and sauté for 8-10 minutes. Add the garlic, salt, pepper, and oregano, and stir another minute.
- Add the 8 cups of broth along with 1.5 cups of the split peas, reserving 1/2 cup to add partway through cooking.
- Bring to a boil, then reduce heat and simmer, covered, for 40 minutes.
- Add the rest of the dry split peas, chopped celery and carrots, and potatoes (if using).
- Continue to simmer, covered, another 40 minutes, or until the peas are cooked and the vegetables are tender.
- Add the liquid smoke and smoked paprika, and additional salt and pepper to taste. Partially pureé a few cups of the soup with a blender or immersion blender, or leave it chunky. Add broth or water to thin, if desired.
Notes
- For an oil-free soup, dry sauté the onions, covered with a lid, and leave out the oil.