Split Pea Potato Soup

1. 1

   In large, heavy pan, melt oleo.

2. 2

   Add onion; cook until soft, about 5 minutes.

3. 3

   Stir in beef broth and water; bring to a boil. Add the peas and potatoes.

4. 4

   Heat so that the mixture bubbles gently.

5. 5

   Cover; cook for 30 minutes, or until peas and potatoes are tender.

6. 6

   Remove from heat; cool 10 minutes.

7. 7

   In an electric blender or food processor, puree the soup in 5 batches, whirling each batch about 15 seconds.

8. 8

   Return to the pan over low heat; bring to serving temperature, stirring often.

* Per serving · 4 servings · Values may vary.

No additional tips available.