Split Pea Soup x2

26 Mar

We aren’t really what you would call leftover girls. We are more of a once and done with it. Thats why this recipe is perfect for us. We were able to morph one recipe into two different meals. Perfect for us.

Split Pea Soup (adapted from KERF)
4 Servings


2.5 cups dried split peas
2 cloves of garlic, minced
1 carrot, chopped
4 cups of chicken broth
1/4 of a yellow onion, diced
1/2 teaspoon olive oil
spices of choice to taste


1. Chop veggies. Heat olive oil over medium heat and sauté garlic, carrot, and onion.
2. Once soft, add split peas and broth and bring to a boil.
3. Once boiling, reduce heat and simmer for an hour.
4. Once cooked, puree in blender until reached desired consistency.
5. Serve topped with salt and fresh cracked pepper.

The first time we had this soup we simply served it by itself and had a grilled gouda cheese sandwich thin on the side. Depending on whether you serve this soup or reheat it later you may want to add water because the soup tends to thicken up. For our leftovers we heated up the soup and instead of adding water to make it creamer we added bulgar wheat and brussels sprouts. The perfect power bowl meal.


We’re making this again ASAP. Who’s with us?

What’s your favorite kind of soup to make from scratch?


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