2 tsp canola oil
2 cups chopped onion
2 cups diced potatoes, skin on
12 ounces yellow split peas (1-1/2 cups)
5-6 cups low-sodium chicken broth
1 cup water
1/2 tsp onion powder
1 tsp poultry seasoning
Place the canola oil in a large soup pot or Dutch-oven style pan. Heat over medium-high. Add the onion and saute until golden, about 2-3 minutes. Add the rest of the ingredients and mix well. Bring to a boil then lower heat to simmer. Cook uncovered until the peas are tender, about 45 minutes. Serve hot.
Optional serving suggestion: This soup goes well with a tossed spinach salad.
Speed tip: Buy a bag of frozen chopped onions to save time. If you are using these, allow a little more time for them to brown.
Cook’s notes: you can make your own poultry seasoning. Use a pinch each of thyme, sage, marjoram, rosemary, black pepper and nutmeg. For low-sodium broth, use the low-sodium granules or buy a canned broth, which contains less than 300 mg of sodium per serving.