Split Pea Soup with Chunky Vegetables1
By Just A Pinch KitchenCrew
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- 1.5 c
- split peas, yellow, dry
- 6 c
- plum tomatoes, chopped
- medium onion, chopped
- garlic cloves, chopped
- 1/4 c
- chopped parsley
- 1 tsp
- dried dill weed
- 2 c
- sweet potatoes, peeled, cubed
- 2 c
- broccoli florets
- chopped parsley, garnish
1Soak peas in 4 cups of water for 4 hours or longer.
2In a medium saucepan, bring peas and soaking water to a boil.
4Simmer, covered, until peas are very soft, 20 to 25 minutes.
5In a blender or food processor, puree 2 cups of pea mixture until smooth, adding a little extra water if necessary.
6Return pureed peas to the saucepan.
7Cover and keep warm.
8In a large deep pot, combine onion, garlic, parsley, dill, sweet potatoes and remaining 2 cups water.
9Bring to a boil, reduce heat and simmer 6 to 7 minutes.
10Add broccoli and simmer another 6 to 8 minutes, or until broccoli is tender but still crunchy.
11Add pea mixture reduce heat to low, cover and cook gently until just heated through.
12Serve garnished with parsley.