This hearty soup is not only good for you with all its veggies, but very tasty with all the right seasonings. Serve it in a pretty soup bowl with a sprig of parsley.
Course
Lunch, Soup
Cuisine
American
Prep Time15minutes
Cook Time2hours
Total Time2hours15minutes
Servings4people
Ingredients
16 ounce package Manischewitz Vegetable soup mixhold the packet of seasoning apart.
112 ounce package yellow split peas Use only 4-5 ounces of yellow split peas.
1large sweet potato, peeled and cut in small chunks
2large carrots, peeled and cut in small chunks
1medium onion, cut into small chunks
1/2tsp.Kosher salt
1/4tsp.black pepper
5sprigs fresh parsleytie parsley and dill together with string
5sprigs fresh dill
8+cups water
Instructions
Put 4-5 ounces of yellow split peas in a bowl, rinse and then add water to cover. Set aside. In a large stock pot boil 8 cups of water.
In a blender, add a little water and some potatoes, onions and carrots. Blend and put into large bowl. You will have to do this in several batches. Set aside.
When water is boiled add the split peas and all the blended veggies. Add the Manischewitz soup mix (not the packet of seasoning). Add the salt and pepper. Stir often to keep the beans from sticking to bottom of the pot. Cover, and cook on low to medium heat for for 1 hour and 15 minutes.
Add the packet of seasonings. Stir and add the parsley and dill. Cook for another 15 minutes, stirring often.
Remove from heat and blend with a hand blender to get the texture you like. Serve with crusty bread for a first course or a crisp green salad for a delicious lunch.