Split Pea Vegetable Soup

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: Saute onion in dry pot and add water as needed to prevent sticking and burning.


After translucent, add spices, garlic, carrot and celery and saute for 1 minute.


Add remaining ingredients. Stir, close, and press SOUP button and set for 60 minutes.


Quick release when done cooking and enjoy.


Stove top: Saute onion in dry pot and add water as needed to prevent sticking and burning.


After translucent, add spices, garlic, and saute for 1 minute.


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.

Washington, DC

rooteddish@gmail.com

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