Yellow Split Pea & Potato Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
130
protein 
7 g
sodium 
349 mg
carbohydrates 
23 g
fat 
1 g
fiber  
7 g
cholesterol 
4 mg
Servings 
6 (¾ cup ea.)
Ingredients 

1 tsp extra-virgin olive oil
½ cup diced yellow onions
¼ cup chopped celery
¼ cup diced carrots
½ tsp minced garlic cloves
¼ tsp fennel seed
½  tsp dried basil
1 dried bay leaf
¼ tsp dried thyme
Dash liquid smoke
2 cups diced, peeled Yukon Gold potatoes
½ cup yellow split peas
1 qt chicken stock
1½ tsp Worcestershire Sauce
1 tsp sea salt
⅛ tsp freshly ground black pepper

Instructions 
  1. In a large saucepan, sauté onions, celery, carrots and garlic in olive oil for 5 minutes, or until onions are translucent. Add fennel seed, basil, bay leaf, thyme and liquid smoke and cook for 1 minute, stirring constantly.
  2. Add potatoes, split peas and chicken stock and bring to a simmer, cooking about 45 minutes, or until the split peas and potatoes are soft.
  3. Remove the pot from the heat and add in the Worcestershire sauce, salt and pepper. Ladle into bowls and serve hot.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.