When Winter rolls in and you’re freezing inside and out; it’s great to come home to a big bowl of steaming hot Vegetable Soup. I’ve got a long list of veggies in this soup already; but you can always add or subtract to your taste. Celery root and parsnips would be great in it. In other words, use this Vegetable Soup recipe as a template and then adjust it to make it your own. When I serve this soup with a meat meal, I serve it as is; but when I serve it with a dairy meal, I make sure to have a big bowl of freshly grated Parmesan to sprinkle on top of it. Try my Vegetarian Mushroom and Barley Soup for another delicious way to start a meal. Enjoy!
Prep time: 20 minutes
Vegetable Soup
By Published: January 30, 2014
Yield:
- 10-12 Servings
Ingredients
- 1 Cup Green Split Peas
- 1 Large Onion peeled and chopped
- 1 Teaspoon Dried Thyme
- 3 Quarts Water
- 6 Large Carrots
- 3 Large Celery Stalks with Leaves
- 4 Ounces Fresh Green Beans
- 2 Large Yukon Gold Potatoes
- 1 Cup Fresh Spinach
- 1 Cup Frozen Green Peas
- 1 1/2 Cups Frozen Corn Kernels
- 3 Tablespoons Fresh Parsley chopped
- 1 1/4 Cups Catsup
- Salt & Pepper to taste
Equipment
- 6 Quart Pot with Cover
Directions
- Rinse split peas according to package directions.
- Put onion, split peas, thyme and water into the pot. Cover, bring to a boil and simmer 1½ hours or until split peas can be mashed with the back of a wooden spoon.
- Prepare remaining vegetables while split peas are cooking. Peel and slice carrots into ½ inch rounds. Cut slices in half if they are too big to fit in your mouth. Wash and slice celery and green beans into ½ inch pieces. Peel and dice potatoes. Wash and chop spinach, Run hot water over frozen peas and corn to defrost them. Add to above vegetables.
- When split peas have softened, add remaining vegetables, catsup and chopped parsley. Stir well. Cover pot and cook over low heat until vegetables are very tender- about 45 to 60 minutes. Taste. Add salt and pepper if needed. Serve soup piping hot.
