This hearty stew warms you up right into your toes. If you prefer Split Pea Soup, just add more vegetable broth to your liking. You can also try sweet potatoes instead of Yukon golds. Either way, you are going to want to make a large batch and freeze some for another time. Enjoy!
Prep Time: 15 minutes Cook Time: 45 minutes
4 cups vegetable broth (home-made or low-sodium store-bought)* – more if you like a soup rather than a stew
1 cup dried split peas
1 large onion, diced
8 small yellow potatoes, quartered (peeling is optional)
1 large carrot, chopped (approx. 1 cup)
2 ribs of celery, diced (approx. ¾ cup)
3-4 cloves of garlic, minced
1 tsp. dried oregano
1 tsp. fennel seeds
1 tsp. dried cumin
1 5 oz. box/bag of baby spinach (optional)
¼ cup of water for sautéing
- Heat a large soup pot to medium-high heat.
- Add ¼ cup of water, onions, carrots, celery, garlic and spices and herbs.
- Sauté for 6-7 minutes with lid on, until vegetables starting to soften.
- Add vegetable broth, split peas and potatoes. Bring to a boil.
- * If you prefer a thinner soup-like dish, add 1-2 cup of additional broth now.
- Reduce to medium heat and simmer, with the lid on, for about 35 minutes, until split peas are cooked. Stir occasionally, to make sure nothing is sticking to the bottom of the pot.
- Once the split peas are cooked, add the spinach to the stew. Stir through until spinach has wilted. Serve and enjoy!