Split Pea and Root Vegetable Soup
Recipe type: Soup
  • 3 Tbsp olive oil
  • 3 medium carrots, peeled and chopped
  • 2 large parsnips, peeled and chopped
  • 2 medium leeks, white and lightest green parts only, well washed and chopped
  • 2 tsp dried parsley
  • 2 + ½ tsp dried thyme
  • 2 tsp dried marjoram
  • 3 bay leaves
  • 11 cups low-fat, low-sodium chicken OR vegetable broth (I used 5.5 cups of each)
  • 3 cups dried split peas
  • 1 can chunk chicken breast or 1 chopped, cooked chicken breast (optional)
  1. Heat oil in large stockpot over low heat. Add root vegetables and dried herbs. Cover and cook until vegetables are soft, about 20 minutes. If they start to stick to the bottom, add ½ cup water.
  2. Add the broth, peas and chicken, if using. Bring to a simmer, cover partially and cook until peas are tender and the soup starts to thicken a little, about 45 minutes. Remove bay leaves before serving.
Recipe by Super Veggie Mom at https://superveggiemom.com/recipe/vegan/split-pea-and-root-vegetable-soup/

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