This fast and easy soup is delicious on a cool fall day, it’s loaded with hearty vegetables and is filling without being heavy. Most split pea soups don’t include cloves which are a delicious addition and make this soup a little more unique.
I like to cut my vegetables so they are on the chunky side, if you like them finer cut then add them later in the cooking process so they don’t get too soft. This freezes really well, so consider doubling the recipe and freezing individual sized servings for later use!
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods
Split Pea Soup
- 2 cups onion, chopped
- 2 tbl. olive oil
- 1 cup carrots, chopped
- 1 cup potatoes, chopped
- 1 cup celery, chopped
- 2 cups dried split peas, rinsed
- 48 oz. vegetable broth
- 4 whole cloves
- 2 bay leaves
- 1/8 tsp. chili powder
- Salt & Pepper
- Heat olive oil in a large soup pot, saute the onion until barely translucent. Add broth and split peas. Tie the cloves in a bit of cheesecloth, and add them and the other spices.
- Cover and simmer for 30 minutes, stirring occasionally.
- Add vegetables and simmer, covered, for 15 minutes until split peas are fully softened. Remove cloves from the soup.
- Salt and pepper to taste. Serve and enjoy!
Makes: 6-8 servings