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Vegetable Soup

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 Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 people


  • 1 6 ounce package Manischewitz Vegetable soup mix hold the packet of seasoning apart.
  • 1 12 ounce package yellow split peas Use only 4-5 ounces of yellow split peas.
  • 1 large sweet potato, peeled and cut in small chunks
  • 2 large carrots, peeled and cut in small chunks
  • 1 medium onion, cut into small chunks
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 5 sprigs fresh parsley tie parsley and dill together with string
  • 5 sprigs fresh dill
  • 8+ cups water


  1. 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.
  2. 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.
  3. 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.
  4. Add the packet of seasonings. Stir and add the parsley and dill. Cook for another 15 minutes, stirring often.
  5. 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.