Split Pea Soup with parsnips and carrots
Ingredients
- 4 cups vegetable cooking stock
- 1 pound green split pea, rinsed
- 3 cloves garlic, minced
- 1 1/2 cup chopped parsnip
- 4 medium carrots, chopped
- 1 Large or 2 medium onions, chopped
- 2-3 stalks celery, chopped
- 1 teaspoon olive oil
Instructions
- Wash and drain peas. In a large pot over medium heat add olive oil and onion and saute until onion is translucent.
- Add parsnip, garlic, celery, and carrots. Sauté until vegetables begin to soften, about 4 minutes.
- Add peas and vegetable stock plus enough water to cover all veggies, and bring to a boil.
- Once boiling, reduce heat to low and simmer uncovered for about an hour or until vegetables are tender peas are falling apart, stirring often. Add salt and pepper to taste.
