Added to shopping list. Go to shopping list.
Ingredients1 h 30 m servings 329 cals
Original recipe yields 6 servings
- Heat a large pot over medium-high heat. Add onion, celery, carrots, green bell pepper, red bell pepper, and a splash of vegetable broth. Cook and stir until vegetables are softened, about 10 minutes.
- Stir garlic, oregano, cayenne pepper, paprika, salt, and black pepper into the vegetable mixture. Saute until fragrant, about 5 minutes. Add the remaining broth, split peas, sweet potato, and bay leaf. Reduce heat to medium-low. Simmer, covered, until split peas begin to soften and pop, about 45 minutes.
- Transfer 1/2 the soup into a blender; puree until smooth. Pour back into the pot and stir well. Pour soup into serving bowls and garnish with green onion.
Per Serving: 329 calories; 1.6 g fat; 61.6 g carbohydrates; 19.1 g protein; 0 mg cholesterol; 558 mg sodium. Full nutrition
ReviewsRead all reviews 1