Hearty Split Pea Soup

I’ve always loved split pea soup! This pea soup recipe is high in fiber, magnesium, and will leave you feeling satisfied with the hearty chunks of potatoes and carrots. This recipe is quick and easy only calling for 8 ingredients!

Ingredients

2 cups of split peas (rinsed and sorted)

4 tablespoons of olive oil

1 yellow onion

4 cloves of garlic

1 tablespoon of dried oregano

3 yukon potatoes

2 large carrots

Salt and Pepper to taste

**parmesan cheese to top

This recipe yields 7-10 servings

Prep

1. Chop up yellow onion and carrots finely, and throw into a large saucepan with the olive oil on medium/high heat. Stir for 5 minutes, the onions should be soft. Then, add finely chopped garlic, oregano, salt, pepper, and stir for 5 minutes or until the garlic is golden

2. Add peas and broth. Bring to a boil and then let it simmer covered for 30 minutes

3. Chop up the potatoes into cubes, then add them to the cooked pot of peas. Bring back to a boil and cook for another 30 minutes covered, on low to medium heat.

4. Serve immediately! I love topping this soup with parmesan cheese and sourdough