Ingredients
6
6 servings
- •1 onion, diced
- •2 celery ribs, chopped
- •1 cup peeled and chopped carrots
- •1 green bell pepper, chopped
- •1 red bell pepper, chopped
- •6 cups gluten-free vegetable broth, divided
- •2 cloves garlic, minced
- •0.5 teaspoon dried oregano
- •0.5 teaspoon cayenne pepper
- •0.25 teaspoon ground paprika
- •salt and ground black pepper to taste
- •2 cups dried split peas
- •0.5 large sweet potato, cubed
- •1 bay leaf
- •1 green onion, chopped, or to taste
Instructions
- Heat a large pot over medium-high heat. Add onion, celery, carrots, green bell pepper, red bell pepper, and a splash of vegetable broth. Cook and stir until vegetables are softened, about 10 minutes.
- Stir garlic, oregano, cayenne pepper, paprika, salt, and black pepper into the vegetable mixture. Saute until fragrant, about 5 minutes. Add the remaining broth, split peas, sweet potato, and bay leaf. Reduce heat to medium-low. Simmer, covered, until split peas begin to soften and pop, about 45 minutes.
- Transfer 1/2 the soup into a blender; puree until smooth. Pour back into the pot and stir well. Pour soup into serving bowls and garnish with green onion.
Nutritional Facts
Per 6 servings
- Calories: 329
- Carbohydrate: 62g
- Fat: 2g
- Fiber: 22g
- Protein: 19g
- Sugar: 14g
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