Split Pea Vegetable Soup
Mar 17, 2020
Makes about 6-8 cups
- 1 onion, diced
- 4 cloves garlic, minced
- 1 Tablespoon oregano
- 1 teaspoon pepper
- 1/2 teaspoon (salt)
- 8 cups vegetable stock (preferably low-sodium)
- 1.5 cups dry split peas (green and/or yellow)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1.5 cups potato, diced
Instapot:
1. Saute onion in dry pot and add water as needed to prevent sticking and burning.
2. After translucent, add spices, garlic, carrot and celery and saute for 1 minute.
3. Add remaining ingredients. Stir, close, and press SOUP button and set for 60 minutes.
4. Quick release when done cooking and enjoy.
Stove top:
1. Saute onion in dry pot and add water as needed to prevent sticking and burning.
2. After translucent, add spices, garlic, and saute for 1 minute.
3. Add remaining ingredients (except carrots. Stir, bring to a boil. Reduce heat to a simmer for 45 minutes. Add carrots, celery and potatoes and simmer for another 20 minutes or until vegetables are tender.
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