This soup is really simple: Here's the basics-saute veggies, add peas, broth and herbs, boil and simmer.
Seriously Super Split Pea Potato Soup (vegan, gluten-free, high in cholesterol lowering soluble fiber and a rich source of protein).
My older son loves split pea soup. Since, I am a mostly plant based eater I have been working to find a recipe that his pork loving taste buds would still enjoy. The vegetarian no-chicken broth was a big help to give this soup a more, "meaty" flavor.
Here's the recipe adapted from Martha Stewart's Split Pea Potato Soup:
2 TBSP olive oil
1 large onion, finely chopped
4 medium carrots (1 pound), cut into 1/2-inch rounds
2 stalks celery, cut crosswise into 1/4-inch pieces
1 pound green split peas, rinsed
2 quarts vegetable stock
1 parsnip (peeled and left whole)
1 bay leaf
1/2 TBSP dried dill weed
Salt and freshly ground pepper
Add olive oil to a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, vegetable stock, parsnip and bay leaf, dill and season with salt and a good grind of pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 45 minutes.
Add potatoes, and simmer until they are tender, about 45 minutes. Discard bay leaf, parsnip (if desired) and season with salt and pepper. Serve immediately or cool and store in refrigerator for up to 5 days. This soup can be stored in the refrigerator for one month.