Ingredients
Base Soup:
- 2 tbsp butter or olive oil
- 1 large onion yellow
- 2 large carrot peeled and diced
- 2 large stalks celery
- 1 tbsp garlic
- 1/4 tsp salt
- 1/8 tsp pepper black; freshly ground
- 1 lb split peas, green dried
- 7 cups chicken stock
- 1 bay leaf
Baked Potato Toppings:
- sour cream
- potatoes crisped cubes
- hot sauce
- chives chopped
Harvest Toppings:
- apple green; cut into matchsticks
- sausage cooked, ground
- dash apple cider vinegar
- pomegranate seeds
- walnuts chopped
- sprinkle pumpkin seeds
German Toppings:
- soft pretzel bites
- mustard whole grain dijon
- sour cream
- dill fresh
- sausage cooked
- sauerkraut
Instructions
- Add butter/olive oil, veggies and salt and pepper to large pot over medium heat until veggies are very soft, about 7-10 minutes.
- Rinse dried split peas. Add to the pot with veggies along with a bay leaf and stock. Stir. Bring to a boil then cover and turn to low. Cook about 50 minutes, stirring occasionally. Remove bay leaf and purée soup.
- Select your desired topping variations and enjoy!
- To reheat: Thin as needed with additional stock or water. To freeze: Store 3-6 months in the freezer in an airtight container