Split Pea Soup


1 T Olive Oil

2 C Chopped Onion

2 C Chopped Carrot

2 C Finely Chopped Celery

½ T Minced Garlic

1 C Yellow Split Peas

1 C Green Split Peas

8 Cups Chicken Broth (fat-free) or Vegetable Stock (for Vegan)

1 ½ T Seasoning

1 t Salt


Heat oil In large pot or Dutch oven over medium heat. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green peas, broth, seasoning and salt. Cover, bring to a boil, reduce heat and simmer for 2 ½ hours stirring frequently. Puree with immersion blender or food processor. Return to pot, heat through and serve.