Split Pea Soup

in Lunch & Dinner,Veggies


  • 2 cups split peas (can be a mixture of dahl, green or yellow split peas)
  • 7 cups filtered water
  • one yellow onion, chopped
  • 5 cloves of garlic, chopped
  • 4-6 carrots, chopped
  • 4-6 celery stalks, chopped
  • 3 cups kale, chopped
  • other veggies of your choice: zucchini, peppers, green beans, cauliflower
  • 2-3 T better than bouillon chicken or veggie (vegan) broth
  • 1 tsp sea salt
  • fresh ground pepper
  • 1-2 tsp herbs of your choice (thyme, oregano, basil, etc)
  • 1 tsp cumin
  • sprinkling of cayenne, to taste
  • 1 T ghee or avocado oil for sautéing the onion and garlic
  • 1 cup white wine (optional)
  • 2  slices, 1/4″ thick, turkey ham, cubed (optional)
  1. Place split peas and water in large pot, bring to boil, reduce heat and simmer with lid on.
  2. Chop onion and garlic, start by sautéing onion until slightly browned, then add garlic.
  3. Add onion and garlic to soup pot, along with chopped carrot and celery. Simmer for about an hour.
  4. After soup has simmered for about an hour, add remaining veggies, chicken broth and seasonings and turkey ham.
  5. Cook another half hour, adjusting seasonings to taste.

Serve this soup with a nice salad of your choice and perhaps corn bread or a crusty bread or muffins. This is a Thrifty choice and quite filling, healthy and delicious.