Whiteley Creek Homestead

This split pea soup recipe comes via Rosemary, a guest who stayed at our B&B several years ago. The original name for the recipe is Green Velvet Soup… which it is. Velvety, that is. If it is pureed post cooking. However, I may have pureed one too many culinary delights that I have placed in front of Dick. He reminded me recently that he still has his teeth. So, I made Rosemary's recipe as printed, but I didn't puree it. It is honestly the most flavorful split pea soup on this planet. I am sure of it. (Note: Check out Rosemary's paintings, thought-provoking quotes, and healthy recipes on her blog. She is a gifted watercolor artist who captures life's oft missed details in a world that is so easily blurred in our busyness.)     

Split Pea Veggie Soup (aka Green Velvet Soup if pureed)

1 onion, chopped

2 celery stalks, diced

3/4 cup split peas, rinsed

2 bay leaves

6 cups water or vegetable stock* (I used 2 cups vegetable stock + 4 cups chicken broth + 1 cup water.)

3 potatoes, cubed (I subbed 2 medium sweet potatoes.)

2 medium zucchini, diced

1 medium stalk broccoli, chopped

1 bunch fresh spinach, chopped (I used a large handful of Super Greens.)

1/2 tsp dried basil

1/4 tsp black pepper

1 tsp salt (I subbed 1 tsp garlic salt.)

Place onion, celery, split peas, and bay leaves in a large soup pot with water or stock and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Add the potatoes, zucchini, broccoli, spinach (or Super Greens), basil, black pepper, and salt. Simmer 20 minutes. Enjoy as is, or cool then puree in batches in a blender. Super Greens is a mix of five superfood baby greens: red and green Swiss chard, tat soi, arugula, and spinach. *For an equally amazing, flavorful vegetarian version, here's how I adapted the original. For the soup's liquid, I used 32 oz Imagine Organic No-Chicken Broth, 1 cube Edward & Sons Garden Veggie Bouillon, and 3 cups water.