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Split Pea Soup

Yield: 8 servings 1 cup each



2 teaspoon canola oil
2 chopped onions
2 cups chopped potatoes with skin
12 ounces dried split peas
3 cups chicken broth
3 cups water
1/2 teaspoon onion powder
1 teaspoon poultry seasoning
1 teaspoon granulated garlic
1/4 teaspoon black pepper
1 bay leaf

Heat Dutch oven or large pan over medium-high. Saute the onions in the canola oil until golden, about 3 minutes. Add the rest of the ingredients and bring to a boil.

Reduce heat to low and simmer until peas are tender, about 1 hour. Remove bay leaf.

Serve hot.