Split Pea Soup with Chunky Vegetables

Split Pea Soup With Chunky Vegetables

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  • 1.5 c
    split peas, yellow, dry
  • 6 c
  • 2
    plum tomatoes, chopped
  • 1
    medium onion, chopped
  • 2
    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

How to Make Split Pea Soup with Chunky Vegetables


  1. Soak peas in 4 cups of water for 4 hours or longer.
  2. In a medium saucepan, bring peas and soaking water to a boil.
  3. Add tomatoes.
  4. Simmer, covered, until peas are very soft, 20 to 25 minutes.
  5. In a blender or food processor, puree 2 cups of pea mixture until smooth, adding a little extra water if necessary.
  6. Return pureed peas to the saucepan.
  7. Cover and keep warm.
  8. In a large deep pot, combine onion, garlic, parsley, dill, sweet potatoes and remaining 2 cups water.
  9. Bring to a boil, reduce heat and simmer 6 to 7 minutes.
  10. Add broccoli and simmer another 6 to 8 minutes, or until broccoli is tender but still crunchy.
  11. Add pea mixture reduce heat to low, cover and cook gently until just heated through.
  12. Serve garnished with parsley.

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About Split Pea Soup with Chunky Vegetables

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

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