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Here comes a taste of spring....

The last few days of winter are hanging around and a hot bowl of soup is great way to start your evening. Beans, peas and lentils provide a fantastic amount of protein along with fiber and nutrients to make you feel energized. Today, I recommend trying my recipe for Vegetarian Split Pea Soup to bring some spring green color and taste to your kitchen. It's a classic, cooks in under one hour and may make you feel like a kid again. If you have a toddler in your house, she will gulp this nutritious meal down and beg for more. Here comes spring in a bowl..

Spring Kick Start Veggie Pea Soup


1 pound of split green peas

2 tsp olive oil

1 medium onion, minced

2 small carrots, diced

2 cloves garlic, minced

1 packet of veggie bouillon (trader joe's works well)

6 cups water

2 tsp dill

2 tsp oregano

salt and pepper to taste

2 tsp liquid smoke (if desired)


Rinse and sort peas. In a 6 to 8 quart pot, heat olive oil and add onion, carrots and garlic; cook for 5 minutes. Add peas, water, bouillon, dill, oregano, and pepper. Cover and cook on medium heat to bring to a boil. Reduce heat, cover and simmer until peas are tender (approx 1 hour). Watch that soup doesn't burn. Add more hot water if necessary.Taste and season with salt and pepper as desired. Serves 6

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