Ingredients

Scale

1 Tablespoon olive oil or grass-fed butter
1/2 of a large onion, peeled & chopped
2 – 4 cloves garlic, peeled & chopped
1 large carrot, peeled & chopped
1/2 cup chopped bell peppers
1/2 cup dried split peas
4 cups vegetable or chicken broth
1 bay leaf
1 small sprig of rosemary
1/2 cup chopped broccoli (I used frozen, thawed)
2 – 3 large fresh sage leaves, chopped (or 1/2 teaspoon dried)
1/2 teaspoon Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning, to taste)
1/4 – 1/2 teaspoon dried dill (to taste)
Salt & freshly ground pepper, to taste

Instructions

Prep your veggies. Heat the oil or butter in a medium saucepan over medium heat. Add the onion and saute until soft and translucent, then add the garlic, carrot, and bell peppers and saute a few more minutes. Pour in the split peas, broth, bay leaf and rosemary.
Cover and bring to a boil, then reduce heat to a simmer. Let cook at a simmer for 25 – 35 minutes or until the split peas are tender. Remove the bay leaf and rosemary and stir in the broccoli, chopped sage and seasonings.
If the broccoli is fresh, cook just until it’s bright green and crisp tender. Otherwise cook just until heated through.
Taste and adjust seasonings to your liking. Remove from heat, spoon into bowls and enjoy. Save any leftovers in a sealed glass jar (or other sealed container) in the fridge.

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Keywords: Split Pea, Broccoli, Bell Pepper, Soup, Heart healthy, High fiber, Diabetic