Split Pea Soup with Chunky Vegetables

Split Pea Soup With Chunky Vegetables Recipe

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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.
3Add tomatoes.
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.

About Split Pea Soup with Chunky Vegetables

Course/Dish: Bean Soups, Vegetable Soup
Other Tag: Quick & Easy