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Hearty Split Pea Soup Recipe

Course Main Course
Keyword split pea soup
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 20 minutes
Servings 6 people
Calories 155kcal

Equipment

  • large frying pan or dutch oven

Ingredients

  • 1 lb dried split green peas
  • 4.5 cups vegetable stock organic; add 1.5 more cups for less chunky soup
  • 2 cups chicken stock low sodium
  • 1 onion chopped
  • 1 tsp minced garlic
  • ½ tsp dried oregano
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 2 russet potatoes diced
  • 1 cup carrots diced
  • 1 tbsp olive oil

Instructions

  • Sauté the onions and minced garlic with olive oil for 7-10 minutes until the onions are translucent.
  • Meanwhile, peel, dice, wash and drain the potatoes. Set aside.
  • Add salt, pepper and oregano to the minced garlic and onion mixture and continue cooking.
  • Add chicken stock, diced potatoes, diced carrots and split peas. Stir together.
  • Bring to a boil, then lower the heat and simmer for 45 minutes.
  • Stir frequently and continue cooking until the potatoes and peas are tender.
  • Remove from the heat and serve. Soup will thicken up.