2 Tbs Olive Oil
1 Cup chopped onion
Kosher Salt & Pepper to taste
1 Tbs Minced Garlic
2 Salks Celery chopped
I Large Carrot chopped
1 14.5 Can diced tomatoes with Garlic & Basil
12 oz dried split peas
1 to 2 Tbs Curry Powder depending on taste
1/4 C finely chopped parsley
5 C Organic No-Chicken Broth
3 C water od more if you like thinner

Place the olive oil into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 minutes. Add the garlic, carrot & celery and continue to sweat for an additional 2 to 3 minutes, making certain not to allow onions or garlic to brown.
Add the peas, broth, tomatoes, water and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 60 to 75 minutes. Taste and adjust seasoning as needed. Use a stick blender, puree the soup until the desired consistency.
stir in parsley.


Number of Servings: 14

Recipe submitted by SparkPeople user LADYRH.

 

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