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Split Pea Soup

Active Time: 20 minutes / Cook Time: 40-80 / Total Time: 1 to 1 ½ hours

Makes 4 servings

Nutrition Corner: To Peel or Not To Peel
Did you know that the skins of fruits and vegetables often contain many vitamins and minerals? For this reason, I never peel sweet potatoes, carrots, parsnips, potatoes or even beets. However, if you are unable to find organic fruits and vegetables, I recommend peeling them. Non-organic produce is sprayed with toxins that remain on the skin, even after washing them, and should not be consumed.

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  • 2 tablespoons refined coconut oil
  • ¾ cup chopped onion
  • ½ teaspoon dried thyme (optional)
  • 1 teaspoon fine sea salt, plus more to taste
  • 1 bay leaf
  • 1 ½ cups diced peeled carrots
  • 1 cup unpeeled diced red potato
  • ¾ lb. dried green split peas
  • 6 cups chicken stock, plus additional water as needed freshly ground black pepper, to taste


  1. Heat oil in a large saucepan or stockpot over medium heat. Add onion, thyme, and salt and cook, stirring often, until onions are translucent, 10-12 minutes.
  2. Add bay leaf, carrots, potatoes, split peas, and chicken stock. Bring to a boil, lower heat, and simmer, uncovered, for 40 minutes, stirring often.
  3. Taste soup for seasoning and add additional salt, if desired. If soup is looking too thick, add water by the ½ cup to keep it at your preferred consistency.
  4. Continue to cook until the split peas are softened to your taste, up to another 40 minutes.
  5. Remove bay leaf. Add pepper to taste. Let soup cool for 20 minutes, then divide between 4 airtight containers for lunches this week. Refrigerate until needed.