Herbed Zucchini Split Pea Soup
This herbed Zucchini Split Pea Soup is a hearty and wholesome bowl of comfort, perfect for any time of year. Packed with earthy split peas, tender zucchini, and vibrant kale, it’s infused with a delightful blend of marjoram, thyme, and rosemary, while smoked paprika adds a subtle warmth.
Ingredients
1/2 cup dry green split peas, sorted and rinsed
6 cups vegetable stock
1 large onion, chopped
4 medium zucchini, chopped
2 medium carrots - 1 1/2 cup diced
4 garlic cloves, finely chopped
1 large tomato, peeled and chopped
1/2 teaspoon dried groun rosemary
2 bay leaves.
1/2 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/2 cup chopped kale
2 tablespoons balsamic vinegar
Instructions
In a large stockpot or Instant Pot, add the chopped onions and saute until translucent, about 5-7 minutes. Add remaining ingredients EXCLUDING the kale and balsamic, we’ll save these for later. Give your put a good stir. For stovetop method, bring to a boil, then reduce heat, cover and simmer for 1 hour or until split peas are tender. For Instant Pot cover and set Pressure to cook for 15 minutes, once cooked let the pressure release naturally for 15 minutes.
For both cooking methods, remove the bay leaves, then stir in the chopped kale and balsamic. Add additional vegetable stock if you feel the soup is too thick.
Yields approximately 8 cups. Soup can be refrigerated to up to 5 days, or can be frozen for up to 3 months.
