| 14 | 74 | 366 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 14 min | 1 h | 10 |
| 908 gm | Split peas, raw (yellow) |
| 1 medium | Yellow onion (lg; (~2 cup chopped) |
| 5 cup | Potato (diced small) |
| 2 medium | Carrots |
| 4 medium stalk(s) | Celery (with leaves) |
| 5 clove(s) | Garlic |
| 1/4 cup | Parsley, dried (fresh, cut small) |
| 1 tbsp | Garlic powder |
| 2 tsp | Sea Salt |
| 2 tsp | Turmeric, ground |
| 1 tsp | Rosemary, fresh |
| 1 tsp | Thyme, dried |
| 1/2 tsp | Black pepper |
| 10 cup | Water |
1. Soak and rinse yellow split peas thoroughly
2. Dice onion and garlic into very small pieces
3. Slice carrots into thing rounds, celery into thin pieces, and potatoes into small chunks. Cut parsley into small pieces.
4. Place onion, garlic, and celery into large pot with 1/2 cup water and sauté on medium heat until onion becomes soft and begins to release its aroma.
5. Add yellow split peas, carrots, potatoes, and spices to pot with 9.5 cups of water.
6. Bring contents of pot to a low boil and allow to cook on low/medium heat until split peas are mostly dissolved into the soup's broth and potatoes are soft.
7. Remove pot from heat and serve. Garnish with snips of fresh parsley.
| Meat Alternative | 0.6 |
| Vegetables | 2.5 |
