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Split Pea Soup Three Ways

Split Pea Soup Three Ways

Soups

Course

Difficulty

Easy

Pulse Type

Dry Peas

Specialty Diet

Gluten-free

Cook Time

65 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Base Soup:

2 tbsp butter or olive oil
1 large onion yellow
2 large carrot peeled and diced
2 large stalks celery
1 tbsp garlic
1/4 tsp salt
1/8 tsp pepper black; freshly ground
1 lb split peas, green dried
7 cups chicken stock
1 bay leaf

Baked Potato Toppings:

sour cream
potatoes crisped cubes
hot sauce
chives chopped

Harvest Toppings:

apple green; cut into matchsticks
sausage cooked, ground
dash apple cider vinegar
pomegranate seeds
walnuts chopped
sprinkle pumpkin seeds

German Toppings:

soft pretzel bites
mustard whole grain dijon
sour cream
dill fresh
sausage cooked
sauerkraut

Instructions

Add butter/olive oil, veggies and salt and pepper to large pot over medium heat until veggies are very soft, about 7-10 minutes.
Rinse dried split peas. Add to the pot with veggies along with a bay leaf and stock. Stir. Bring to a boil then cover and turn to low. Cook about 50 minutes, stirring occasionally. Remove bay leaf and purée soup.
Select your desired topping variations and enjoy!
To reheat: Thin as needed with additional stock or water. To freeze: Store 3-6 months in the freezer in an airtight container