2cupsof dried split peaschecked carefully for debris and rinsed
6-8cubesof vegetable bouillon
¼cupof Italian Parsley roughly choppedfor garnish
In a large stockpot, heat the olive oil over medium heat. When the oil is hot, add the onions and cook for 10 minutes.
When the onions are tender, add all of the vegetables and spices (everything except the split peas, water, and broth) and cook for 10 to 15 minutes.
Add the split peas, water, and bouillon cubes. Cook covered with a lid on low heat for 35 to 45 minutes.
Serve hot, garnished with Italian parsley.
This split pea soup is a perfect choice for meal-prep Sundays! You can make a double batch and enjoy it for a few days of the week. If you’re afraid you’ll get bored of the same meal, do not fret. You can customize it every single time. You can add some cooked rice one day and some spicy cooked tofu the next.