- 6 ounces - Onion
- 3/4 cup - Dried green or yellow split peas
- 1 pound - Potatoes
- 2 teaspoons - Olive oil
- 4 1/3 cups - Defatted broth (vegetable broth or defatted beef broth)
- 1/4 teaspoon - Black pepper
- 2 cloves - Garlic, peeled and minced
- 1 1/2 cups - French bread cubes (1/2-in)
- To taste - Salt
- To taste - Hot sauce
- Peel and chop onion. Sort peas for debris; discard debris and rinse peas. Peel potatoes and cut into 1-inch chunks.
- In a 3- to 4-quart pan over medium-high heat, stir 1 teaspoon oil and the onion until onion is limp, about 5 minutes. Add peas, potatoes, and broth. Bring to a boil, cover pan, reduce heat, and simmer until potatoes and peas are tender to bite, 20 to 30 minutes.
- Meanwhile, in a 9- or 10-inch-wide pan, mix remaining 1 teaspoon oil with pepper, garlic, and bread cubes.
- Bake bread mixture in a 375F oven until crisp and lightly browned, 20 to 25 minutes (10 to 15 minutes in a convection oven).
- In a blender or food processor, whirl broth mixture, a portion at a time, until smooth. Return to pan. If soup is thicker than you like, thin with a little water. Add salt and hot sauce to taste. Stir over high heat until steaming. Ladle into soup bowls and garnish with croutons.
This split pea and potato soup is a delicious way to warm up in the winter. It is vegan, vegetarian friendly, and requires minimal effort. Plus, it makes for great leftovers. This soup is sure to please any crowd and is sure to become a family favorite!