Split Pea Soup

November 9, 2008 § 5 Comments

1 large yellow onion
2 cups dried split peas
5 cups water or stock
1 veggie bouillon cube (see photo)
3-4 carrots
1-2 garlic cloves, minced
1-2 Yukon gold potatoes
1 teaspoon rosemary, dried
1/2 teaspoon oregano, dried
sea salt & pepper, to taste



1.  In the bottom of a large pot, saute onion pieces with olive oil until translucent (about six minutes).  Add carrots and potatoes and saute for five minutes. Add garlic and split peas and stir until thoroughly mixed.

2.  Add water or stock.  If using water, add one or two bullion cubes.

3.  Bring water to a boil; reduce heat and simmer for 20-25 minutes until the split peas soak nearly all of the liquid.  Eat hot; keeps well for several days.  If eating leftovers, add a bit of water to reconstitute.

Diet Notes: Vegan, nut-free


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