Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onion
• 2 cups chopped carrot
• 2 cups finely chopped celery
• 1.5 teaspoons minced garlic
• 1 cup yellow split peas
• 1 cup green split peas
• 8 cups fat-free chicken broth
• 1.5 teaspoons salt-free seasoning blend
• 1 teaspoon salt

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook and stir until onion is translucent, 5 to 7 minutes.
3. 3 Stir in broth, split peas, and seasoning blend; cover and bring to a boil. Reduce heat to low and simmer, stirring frequently, until split peas are tender, about 2 ½ hours.
4. 4 Puree the soup with an immersion blender and serve.

Nutrition per serving