Split Pea Soup
  • 2 T. olive oil
  • 1 onion (or 2 leeks, white part only), diced
  • 5 stalks celery, diced
  • 2 large carrots, diced (optional*)
  • 2 small cloves garlic, minced or pressed
  • 6 cups organic chicken (or vegetable) broth
  • 2 cups water
  • 1/2 t. turmeric
  • 1/2 t. ground cumin seed
  • 1/2 t. each ground black pepper and kosher salt
  • 1 bay leaf
  • 16 oz. dried green split peas, rinsed and drained

Heat olive oil in a large soup pot. Add onion, celery, carrots and garlic and saute over medium low heat for 5 minutes. Add turmeric, cumin, salt and pepper and stir well to combine. Add chicken broth, water, split peas and bay leaf; bring to a boil. Cover and simmer 30-45 minutes. Remove bay leaf. If desired, place half of the soup in a blender; puree and combine back into to the soup pot to achieve a creamy consistency. Yum!

*I don’t love cooked carrots so I leave them out