Love it or hate it, having a good split pea soup is key to surviving the winter when the temps dip under 30 degrees. This is my go- to recipe, but feel free to make any vegetable substitutions! By the way, how about these new tea towels I found at Eataly last week?
Split Pea Soup
1 onion, chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 zucchinis, chopped
2 garlic cloves, minced
2 cups split peas
1 cup frozen peas
4 cups vegetable broth
4 cups water
Saute onion, carrots, parsnips, zucchinis, and garlic until softened, about 10 minutes. Add split peas, frozen peas, broth and water and bring to a boil. Reduce to a simmer and cook an hour and a half, stirring occasionally to keep the bottom from burning.