PCC Split Pea Soup

PCC Split Pea Soup

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  • 1 teaspoon olive oil
  • 1 yellow onion, diced
  • 4 carrots, diced
  • 6 ribs celery, diced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper, or to taste
  • 3 cups dried green split peas
  • 6 cups water
  • 1 teaspoon chili powder
  • 2 teaspoons dried tarragon


In large soup pot, heat oil over medium heat. Sauté onions, carrots, celery, salt and pepper until onions are translucent, 8 to 10 minutes.

Add split peas and water and bring to a boil, then reduce heat to low and simmer until peas are broken down into a creamy state, about 90 minutes.

Stir in seasonings before serving.

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