Ingredients

The following ingredients have 6 Servings
  • 1 cup Onion (peeled and diced)
  • 2 Celery Stalks (diced)
  • 1 Green Bell Pepper (diced)
  • 1 Red Bell Pepper (diced)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 cloves Garlic (minced)
  • 1 cup Carrots (peeled and diced)
  • 1 cup Sweet Potato (peeled and diced)
  • 2 cups Split Peas
  • 6 cups Vegetable Broth (low sodium)
  • 1/2 tsp Oregano
  • 1/2 tsp Cayenne Pepper
  • 1/4 tsp Paprika
  • 1 Bay Leaf
  • Salt & Pepper to taste
  • 1 Green Onion (sliced, for garnish)

Instruction

  • Heat a large pot over medium-high heat. Add onion, celery, bell pepper and carrots with a splash or two of broth, salt and pepper. Cook until veggies soften about 10 minutes.
  • Add garlic and spices sauté another 5 minutes. Pour broth into pot with sweet potato, split peas and bay leaf.
  • Turn heat down to medium-low. Simmer 45 minutes covered until split peas begin to soften and pop.
  • Remove half the soup, place in a blender and pulse to puree. Add pureed soup back to the pot and stir well. Serve immediately and garnish with green onions.
  • Store the soup in the refrigerator up to 5 days or in the freezer up to 60 days.