Green Split Pea Soup

Green Split Pea Soup

(Original Recipe Bonny Rebecca – Forks Over Knives)

Ingredients:

  • One small onion, finely diced
  • 2 celery stalks, finely sliced
  • 2 carrots, diced
  • 3 small potatoes, cubed
  • 2 teaspoons smoked paprika
  • 2 teaspoons curry powder (no added salt or oil)
  • 1 teaspoon onion granules or onion powder
  • 1 clove garlic, crushed
  • 2 cups green split peas
  • 8 cups water (or 1:1 low sodium vegetable broth to water)*
  • Juice of 1 lemon

Directions:

  1. Place the onions, celery, carrots, potatoes, paprika, onion granules, garlic, and curry powder in a nonstick pot.
  2. Faux sauté (no added fat/oil) over medium-high heat, stirring occasionally, for 3 to 5 minutes or until the onions and celery are translucent. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
  3. Add the split peas and water and/or low sodium vegetable broth. Cover the pot, turn the heat to medium, and simmer for 40 minutes or until split peas and potatoes are soft.
  4. Add the juice of a lemon.