Golden Split Pea Soup

50 min · Serves 8

Based on a recipe from Food and Health Communications, Inc., via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 9.9 mlvegetable oil
• 2 cupsonion, chopped
• 4potatoes, diced with skin on
• 1½ cupsyellow split peas
• 5½ cupslow-sodium chicken broth
• 1 cupwater
• 2½ mlonion powder
• 4.9 mlpoultry seasoning

How to cook it

1. Warm the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onions and cook, stirring occasionally, for 2 to 3 minutes until softened and golden.
3. Stir in the diced potatoes, yellow split peas, low-sodium chicken broth, water, onion powder, and poultry seasoning.
4. Bring the soup to a rolling boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
5. Simmer uncovered, stirring occasionally to prevent sticking, for about 45 minutes until the split peas and potatoes are completely tender.
6. Remove the pot from the heat and ladle the soup into bowls to serve immediately.

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