Rich and Easy Split Pea Soup
Mixing condensed soups with fresh vegetables is an economical way to add flavor and nutrients to canned soup.
Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 1 cup lentils
- 1 small carrot, peeled and chopped
- 1 small tomato, seeded and chopped
- 5 cups water
- 2 chicken bouillon cubes
- 1 can (11 oz.) condensed split pea soup
- 1 can (11 oz.) condensed cream of potato soup
- 1 can (5 oz.) evaporated milk
- In large stockpot over medium-heat, heat oil. Add onion and cook, stirring until onion is tender and starts to brown around the edges, about 10 minutes.
- Stir in lentils, carrot, tomato, water and bouillon cubes. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Stir in spilt pea soup and cream of potato soup. Bring back to a simmer; cook for 10 minutes.
- Stir in evaporated milk and heat through but do not boil. Serve immediately.