I’m a real soup lover: chicken soup, vegetable soup, lentil soup, mushroom barley soup…you name it, I’ll eat it. But this soup has a special place in my heart.
It’s thick, hearty and filling, but it’s more than that. It’s got this magical quality that makes you feel warm all over, inside and out. It’s kind of like a hug from grandma.
And best of all…it’s fat free! Don’t tell anyone, cause it’s so delicious they’d never guess. So whip up a big pot of this soup, feed it to your family, and smile to yourself at our little secret- it’s so darned good for you!
2 1 lb bags green split peas
1/3 bag (8 Oz) baby Lima beans (optional)
2 1/2 Tbsp kosher salt, or to taste
10-12 cups of water
2 large zucchini, peeled
2-3 large carrots, peeled
1 large onion, peeled
2 cloves garlic, peeled
1 sweet potato, peeled (optional)
1 tsp black pepper, or to taste (optional)
Rinse peas and beans and place in large pot. Add water almost until the top. Add salt. Cover, and bring to a boil. After about half an hour, uncover and skim off the foamy substance on top of the pot. Reduce flame and continue to boil for a couple of hours (2-4 for this quantity, less for half recipe), until beans are completely soft and peas are dissolved into the water.
In a food processor, shred the vegetables to desired consistency. If your family aren’t fans of veggies, shred them finer (to disguise!). Add vegetables to pot and boil approximately 30-45 minutes more. Taste and add salt and pepper, as needed.
Serve with croutons, if desired.
Note: this soup freezes AMAZINGLY. In fact, that’s why I make so much of it. I freeze this soup in 16 oz containers and take it out for a meal when I’m short on time. You can easily half the recipe, if you have a smaller family or smaller freezer than I have.