I love split pea soup. I find it to be such a hearty perfect soup for the winter. I wanted to make it a bit different though so I was thinking of what I could add to it to take it up to the next level. I realized that I had lots of fresh veggies in my fridge that I could saute and add to the soup. What a perfect combination of flavors, split pea soup and healthy delicious vegetables. Talk about eating foods with lots of colors. This soup has a rainbow of colors, minus the blues and purples..LOL!!! So Split Pea and Sauteed Vegetable Soup was born! It was easy to make and perfect for a cold winter day. My family and I loved it. You will definitely have to add extra broth as it gets very thick upon standing. This soup freezes very well so just make a double batch for next week. To see how I made it, keep reading.
- 2-3 carrots, chopped
- 2 stalks celery, chopped
- 1 medium green pepper, chopped
- 1 medium red pepper, chopped
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 1 (10 oz) package baby bella mushrooms, sliced
- 2-3 tbsp. vegetable oil
- 1 ½ cups dried yellow and/or green split peas
- 8-10 cups chicken or vegetable stock
- Salt and pepper, to taste
- Heat oil until hot over med-low heat in a large nonstick Dutch oven. Sauté carrots and celery until they start to soften, about 7-10 minutes. Stirring occasionally. Add the rest of the vegetables until tender, about 5-7 minutes. Stirring occasionally. Add salt and pepper. When done, set aside. You will end up with a lot of vegetables.
- In a large soup pot add 8 cups of the stock and bring to a boil. When boiling add the split peas and bring to a boil again. Reduce heat and cover. Cook for about 40 minutes until the peas start to soften, stirring occasionally. Once the peas are soft add the cooked vegetables and stir. You may need to add more stock as the soup will be thick. Re-check to see if needs more salt and pepper. Warm through. Serve and enjoy!