Golden Split Pea Soup (Serves 8, 1 cup per serving)

• 2 teaspoons canola oil
• 2 cups chopped onion, about 2 large onions
• 2 cups diced potatoes, with skins on, about 3 medium potatoes
• 12 ounces of yellow split peas, rinsed and checked for stones, about 1
• 1⁄2 cups
• 6 cups low-sodium chicken broth
• 1 cup water
• 1⁄2 teaspoon onion powder (optional)
• 1 teaspoon poultry seasoning (Poultry seasoning is a mixture of many spices-thyme, sage, marjoram, rosemary, black pepper, and nutmeg. You can substitute any combination of these spices in place of poultry seasoning.)

Directions:
1. Place oil in a large pot. Heat over medium-high.
2. Add onion and sauté until golden, about 5 minutes.
3. Add the rest of the ingredients. Bring to a boil, and then lower to simmer.
4. Cook until peas are tender (about 45 minutes). Serve hot.

Developed by University of New Hampshire Cooperative Extension