Split Pea and Red Potato Soup (Fat-Free Option)
Ingredients
- 2 Tbsp coconut oil (can be made without oil, see Fat-Free option)
- 1 bay leaf
- 1 onion, chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 2 cups yellow split peas
- 2 cups chopped red potato
- 32 oz vegetable broth
- sea salt and black pepper to taste
- 1 bunch parsley, chopped
Fat-Free Option
- Use water or vegetable broth in place of coconut oil. Start with 3 Tbsp and add more if needed.
Instructions
- Melt coconut oil in a large soup pot over medium-high heat.
- Add the bay leaf, onion, carrot, celery, and garlic.
- Cook the vegetables until soft (8 to 10 minutes).
- Next add yellow split peas, potatoes, and broth. Cover and bring to a boil.
- Then lower the heat and simmer until the split peas are falling apart and the potatoes are soft (30 to 35 minutes).
- Season as needed with sea salt and black pepper.
- Mix in chopped parsley and serve.