Split Pea & Vegetable Soup Recipe

Name: Split Pea & Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb) package yellow split peas; ½ cups water; 1 medium onion, chopped; 1 teaspoon salt (or to taste); pepper, to taste; 2 cups cabbage, roughly chopped; 2 cups carrots, chopped; 2 cups turnips, chopped; garlic powder, to taste; 1 tablespoon chicken bouillon powder; 1 (10 1/2 ounce) can condensed tomato soup

Servings: persons

1 (1 lb) package yellow split peas
½ cups water
1 medium onion, chopped
1 teaspoon salt (or to taste)
pepper, to taste
2 cups cabbage, roughly chopped
2 cups carrots, chopped
2 cups turnips, chopped
garlic powder, to taste
1 tablespoon chicken bouillon powder
1 (10 1/2 ounce) can condensed tomato soup

1
Sort through your peas and remove any broken or dark peas.
2
Place peas, chopped onion, and salt in a large pot.
3
Cover with the 12 cups of water.
4
Bring to a boil over medium-high heat.
5
Reduce heat and simmer over medium heat for 1 hour or until the peas have started to break down.
6
Add remaining ingredients and simmer until vegetables are tender, about half and hour.
7
Serve immediately or refridgerate until needed.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (1 lb) package yellow split peas, ½ cups water, 1 medium onion, chopped, 1 teaspoon salt (or to taste), and more.

Yes, Split Pea & Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Split Pea & Vegetable Soup

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