Split Pea Soup

We should all be eating more split peas! They are full of soluble fiber and provide a good amount of protein, two B vitamins and several important minerals   They also include isoflavones, which are helpful in reducing the risk of breast and prostate cancer.  Being that October is Breast Cancer Awareness Month, I felt that this family favorite was an appropriate recipe to post.  Being high in protein and chock full of veggies, this one pot - vegetarian, gluten free, and dairy free soup is all you need to warm your soul on crisp autumn nights!

Serves 6

Ingredients:
1 Tablespoons olive oil
1 Medium yellow onion
3 garlic cloves, minced
1 Red bell pepper, diced
1 Cup carrots, peeled and sliced
1 Cup celery, diced
1 Teaspoon ground cumin
6 Cups low-sodium vegetable broth
1 Can diced tomatoes drained, no-sodium added
1 Pound dried yellow split peas, picked through and rinsed
1/3 Cup chopped fresh chives (or parsley)
Salt and pepper to taste

In a large pot, heat one tablespoon olive oil over medium-high adding onion, garlic, and cumin.  Season with salt and pepper.  Saute until onion is soft (6 minutes or so).  Add broth, 2 cups water, carrots, celery, bell pepper, diced tomatoes, and split peas, and bring to a boil.  Reduce to a simmer, cover, and cook until peas are tender and soup has thickened (30-40 min).  Season with salt and pepper to taste.  Let cool until just warm.  Transfer in batches (I do 2-3 batches in the Vitamix) to a blender and puree to your liking.  I like mine on the slightly chunky side so do not blend for very long.  Pour back into pot, reheat if necessary and serve garnished with fresh chives. Enjoy!