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Split Pea Soup with Parsnips, Carrots, and Celery

Print Recipe

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.

Filed Under: Carrots, Celery, Parsnips, Peas Tagged With: carrots, Parsnips, peas, soup, split pea, stew

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MAILING ADDRESS: 11024 Balboa Blvd #27, Granada Hills, CA 91344
OPERATING HOURS: Sunday - Thursday 6:00 am-4:00 pm

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