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.

Printable Recipe Card

About Split Pea Soup with Chunky Vegetables

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

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