Split Pea Soup

I have been making this soup for close to 15 years and it never disappoints! All the kids love it, even my picky eaters. It is from the amazing book Fit For Life by Harvey and Marilyn Diamond.

Serves 8

2 T butter
1 T extra virgin olive oil
1 cup carrots, coarsely chopped
1 cup celery, coarsely chopped
1 1/2 cups onion, coarsely chopped
1 large garlic clove, finely minced (I use a garlic press)
2 cups cabbage, finely shredded
10 cups water
2 cups green split peas
1 t dried basil
1 t dried thyme
1 t dried marjoram
1/2 t dried oregano
1/2 t summer savory
1/8 dried sage
1/8 t dried tarragon
1/4 t celery seed
1/4 t ground coriander
1/2 t sea salt
1/4 t seasoned salt
fresh ground pepper
1 vegetable bouillon
4 T fresh parsley, minced

Heat the butter and oil together in a large pot. Add the carrots, celery, onion, cabbage and garlic and saute, stirring frequently for several minutes. Add water, split peas, seasonings and bouillon. Bring to a boil. Cover and simmer over medium heat for 1 hour and 30 minutes, stirring occasionally. Stir in parsley and adjust seasonings.

If you are short on time you can use a food processor to chop all the veggies. I also use an immersion blender to puree the soup so my kids can’t pick out any of the vegetables. This is an optional step. This soup freezes very well so if you have a lot left over make sure to freeze it for another meal.

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