Ingredients
Scale
- 2 Tablespoons olive oil
- 1 large onion (- chopped)
- 2 cups carrots (about 4–5 carrots) (- chopped)
- 1 cup celery (about 2 stalks) (- chopped)
- 3 cloves garlic (- minced)
- 1/2 teaspoon onion powder
- 1 teaspoon red pepper flakes
- kosher salt & freshly ground black pepper (- to taste)
- 9–10 cups lower-sodium chicken broth (- or vegetable broth for vegetarian recipe)
- 3 cups yellow potatoes (one pound) (- chopped)
- 2 cups dried green split peas (one pound) (- rinsed and sorted)
- 3 whole bay leaves
- half and half (- to serve, optional)
Instructions
- Sauté Veggies. In a large stock pot over medium-high heat, add olive oil and then onion, carrots, and celery. Cook for about five minutes, and then add the garlic and seasonings. Stir for a minute.2 Tablespoons olive oil, 1 large onion, 2 cups carrots (about 4-5 carrots), 1 cup celery (about 2 stalks), 3 cloves garlic, 1/2 teaspoon onion powder, 1 teaspoon red pepper flakes, kosher salt & freshly ground black pepper (to taste)
- Add broth and remaining ingredients. Add the chicken broth and bring to a boil. Then add the chopped potatoes, split peas, and bay leaves. Simmer for about 45-60 minutes, or until split peas are al dente or softened, according to your tastes.9-10 cups lower-sodium chicken broth, 3 cups yellow potatoes (one pound), 2 cups dried green split peas (one pound), 3 whole bay leaves
- Check seasonings and serve. Taste the soup, and add additional seasonings, if desired. Serve with a swirl of half and half, if you like. (We like it plain.)half and half (optional)