Split pea and potato soup is another ‘soup’er delicious recipe and great way to get lots of veggies and fibre all cooked into a delicious soup.
- 2 cups split peas
- 4 or 5 stalks of sliced celery
- 1/2 sweet onion, chopped
- garlic to taste
- 8 cups of water
- 1 cubed medium sweet potato
- 1 cubed medium white potato
- salt and pepper to taste
For this recipe I used the celery and onion from the freezer. All ingredients are naturally gluten free.
- wash and drain the split peas
- add peas, celery, onion, potato, garlic and water to a big pot
- boil and then simmer for about 2 hours, till veggies are soft
Split peas come in green and yellow and it doesn’t matter what colour you use, they all taste delicious.
You can have this soup as is, blended half and half or smooth. The choice is yours. I like half in the blender and then mixed with the remainder for some texture.
I also love to eat soups the second day as they tend to thicken up and get more tasty. As is, it’s a great vegetarian soup but you can always add some chopped left over ham for the meat lover.
This soup freezes well and will taste really good on cold winter days.
I use glass jars from spaghetti sauce for storage in the fridge (easier to see what is inside, and they pop into the dishwasher) and use freezer bags laid flat for freezer storage.
What is your favourite soup on a cold winter day?
Soup is always in season, find a delicious recipe that just might become your new favourite.
More of my gluten free recipes.