This recipe is adapted from How to Eat Healthy on a Budget with Eco Vegan Gal.

Serves 6-8.

Ingredients

• 6 C vegetable broth
• 1-2 T olive oil
• 1 medium onion, chopped
• 1 C carrots, chopped
• 2 celery ribs, chopped
• 1 bell pepper, chopped
• 5 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
•  1 tsp dried oregano
• 2 C dried split peas, rinsed
• 1/2 large sweet potato, chopped
• 1 bay leaf
• salt, to taste
• black pepper, to taste

Optional garnish: sliced green onions, frozen peas, red cabbage slaw, Vegenaise, chives

Preparation Steps

1. Heat large pot over medium-high heat. Saute carrots, celery, onion, bell pepper in olive oil, until soft.
2. Add garlic and saute for 30 seconds until fragrant. Season with spices.
3. Add broth, split peas, sweet potato, and bay leaf. Turn heat down and simmer for about 1 hour, or until all ingredients are soft.
4. Cool slightly then puree half the soup and return to pot.
5. Garnish and serve with your favorite crusty bread or crackers.