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Split Pea Vegetable Soup

beans 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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