• 1 TBS olive oil
  • 1 medium onion, diced
  • 2 cloves of garlic, diced
  • 1 pound dried yellow split peas
  • 2-3 cups of carrots, peeled and diced
  • 6 cups organic vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon celery seed
  • 14.5 ounce can/jar diced tomatoes
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  • In a large soup pot sauté the onions in the olive oil for 5-7 minutes over medium heat until onions are translucent.
  • Add the garlic and carrots to the pot and cook, stirring occasionally, for 5 minutes until carrots become tender.
  • Add the split peas and broth to the pot.
  • Season with the bay leaf, thyme and celery seed. Turn heat up to medium-high and bring to a boil.
  • As soon as soup has reached a boil, turn heat down to low, cover, and simmer covered for 1-2 hours, or until peas are tender and flavorful.
  • After soup has simmered, remove the bay leaf from the pot.
  • Add the tomatoes, vinegar, mustard, salt and pepper.
  • Purée the soup with an immersion blender or food processor.
  • Taste for seasoning, adjust to preference and enjoy.

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