Keep supporting your local community! Johnson’s Backyard Garden has made a big difference in the way I have been able to eat healthfully during this pandemic. I’m so grateful for everything thing they have sent my way and many items have gone into soups, including this green split pea soup.
Johnson’s Backyard Garden has been growing some beautiful veggies this year, especially this fall. I’ve received loads of greens, root veggies, and even a robust head of broccoli! Their CSA program in the spring saw such an overload of demand that they had a long waitlist. If you are looking to get fresh produce delivered to your door, now is a great time to sign up! I also think a box of produce makes a fantastic, sustainable gift. You can also sponsor boxes for people in need. See gifts and sponsor options HERE
My box comes every Friday and makes for a happy weekend! If you use my referral code you get a FREE box when you sign up for a subscription:
CSA85926 SIGN UP HERE
Let me know if you sign up and I’m happy to be buddies and share recipes!
So here is a favorite soup recipe of mine that uses lovely fall/winter produce. Dried split peas are something I try to always keep stocked in my pantry along with lentils and beans. I love making soups because they are filling, warm, and high in nutrients. They are also very adaptable. Use vegetables you have on hand…about 3-4 cups worth is great.
More soup recipes HERE!
If you have an Instant Pot or pressure cooker, it’s super easy and doesn’t really require much effort! Serve your soup with some local crusty bread, or whole-grain crackers, or your favorite whole grain. I like to put extra NOOCH (nutritional yeast) on this soup too.
Green Split Pea Soup
Green Split Pea Veggie Soup
- Instant Pot
- Pressure Cooker
- 1 TBSP avocado or olive oil
- 1 large onion, chopped
- 1 bay leaf
- 1 celery stalk, sliced
- 2 carrots, sliced into half moons 1/3 in
- 16 oz bag of organic split peas
- 3 tsp Herbes de Provence
- 1 tsp fennel seeds
- 1 bunch kale, curly or lacinato ribs removed, sliced into ribbons
- 1 cup other veggies kolrabi, turnips, parsnips, sweet potato
- 6-8 cups water
- 1-2 tsp salt
- parsley for garnish
- Heat pot (put on medium high or on Saute for Instant Pot)
- Add oil and then the onions. Cook until translucent.
- Add the rest of the ingredients, except the parsley.
- Pressure cook on high for 8-10 minutes.
- Let pressure come down naturally. Serve soup in bowls with crusty bread or whole grain crackers. Garnish with fresh parsley.
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