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Garden Medley Soup

With a light base of split peas and tomatoes, this soup features crisp and colorful veggies. Perfect for a rainy day, served with homemade bread!Garden Medley Soup

Serves 4-5.



  • 2 Tbsp olive oil
  • 1/2 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 large zucchini, chopped
  • 1 c mushrooms, chopped
  • 1 carrot, peeled and chopped
  • 1 c cabbage, chopped

Soup Base:

  • 2 Tbsp olive oil
  • 1/4 c onion, finely chopped
  • 1 clove garlic, minced
  • 1 tsp dry rosemary
  • 1 Tbsp dry parsley
  • 1 bay leaf
  • 2 c diced tomatoes, canned
  • 4 c vegetarian chicken style broth
  • 1/2 c yellow or green split peas
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper


  1. For the Veggies: In a large skillet over medium heat, warm the olive oil. Add all of the vegetables and stir-fry them for about 3-4 minutes. Remove from heat, cover and allow to stand while preparing the Soup Base.
  2. For the Soup Base: In a large heavy pot over medium, heat olive oil and add the onion. Saute about 3 minutes. Add the garlic, rosemary, parsley and bay leaf and saute another minute. Stir in the tomatoes, broth, split peas, salt and pepper. Bring to a boil, reduce heat to low, and simmer covered for 90 minutes or until the split peas are tender. (Stir occasionally and add a little water if needed.)
  3. Finishing: Add the stir-fried veggies to the soup base and bring just back to a simmer. Remove from heat and serve hot with croutons.

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