Split Pea Soup with Potatoes
This split pea soup with potatoes has fantastic flavor and is delicious, creamy, and filling! Great to meal prep, make ahead, or batch cook for lunch. This split pea soup is loaded with vegetables, parley, and root veggies for a hearty fall or winter meal.
Ingredients
- 1 lb split peas washed and sorted
- 4 large carrots sliced
- 5 large celery stalks
- 1 sweet onion
- 12 cups Vegetable Stock
- 3 bay leaves
- 1/4 cup pearled barley omit for gluten free version
- Pinch of cayenne pepper
- 3 potatoes diced
- 1 cup frozen peas
- 2 tsp Olive Oil divided
- 1 tsp Black Pepper
- 1 tsp dried basil
- Salt to taste
Instructions
- In a large stock pot, heat 1 tsp olive oil and begin to sauté the onion on low heat. After 5 minutes add the celery and carrot, and sauté for 5 more minutes, stirring occasionally.
- Add the vegetable stock, split peas, barley, potatoes, and the bay leaves, and the pinch of cayenne. Cook on low heat for 1 hour. After the hour, add the frozen peas and dried basil, and continue to cook on low for another hour, stirring occasionally. Remove bay leaves before serving.
- When you’re ready to dish up, drizzle a bit of olive oil on the top of each bowl and lots of fresh black pepper, and enjoy!
Nutrition
Calories: 345kcalCarbohydrates: 66gProtein: 18gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1451mgPotassium: 1111mgFiber: 19gSugar: 13gVitamin A: 6087IUVitamin C: 28mgCalcium: 70mgIron: 4mg
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