Split Pea + Carrot Soup
Notes: This is a blended soup, but can easily be kept chunky if you prefer—just make sure to cut the onion, celery, and carrots into similar sizes if you choose to do so. Or, use this recipe in an instantpot! That's what I usually do to save so much time. Instructions below.
Ingredients
- 1½ cups dried split peas
- 1 carton of vegetable or organic chicken broth approximately 4 cups
- 3 stalks celery chopped
- 2 carrots chopped
- ½ onion chopped
- 1 clove garlic chopped
- 2 tablespoons fresh dill chopped (or 1 tablespoon dried Italian seasoning)
- ½ teaspoon sea salt
- 1 teaspoon pepper
Instructions
- In a soup pot, sauté onion with olive oil. Add garlic after 2-3 minutes. Add carrots and celery, and sauté until they begin to soften. Add soaked split peas and broth. Cover pot with a lid, and bring to a boil. When boiling, reduce heat to medium-low and simmer, covered, for 25 minutes, or until the peas are soft. Garnish with fresh chopped dill.
- Instantpot/Crockpot: Add all ingredients to the pot. For instantpot, set on high pressure to cook for 15 minutes. For a crockpot, cook for 8-10 hours.