Green Velvet Soup

1. 1

   1. Place the split peas, onion, celery, and bay leaf in a soup pot with enough water to cover it all by an inch. Bring to a boil and simmer for an hour or more, or until the peas have disintegrated. Add water if needed.

2. 2

   2. Remove the bay leaf, then add the remaining ingredients, return to a simmer, and cook until the zucchini is tender (about five minutes).

3. 3

   3. Puree everything in a blender, then return to the soup pot, add water as needed, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.