Italian Split Pea Stew Recipe with Cauliflower

• Vegan
• Gluten free

• Produce

  • 2 Carrots, medium
  • 3 cups Cauliflower florets
  • 1 large stalk Celery
  • 1/4 cup Flat-leaf parsley
  • 2 Garlic cloves
  • 1 cup Split peas
  • 3/4 cup Tomatoes, canned
  • 1 Yellow onion

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 1 1/4 tsp Italian seasoning
  • 1/4 tsp Pepper, ground
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Liquids

  • 2 1/2 cups Water

Found on cookincanuck.com

Description

Ingredients

• 2 tsp olive oil
• 1 yellow onion, chopped
• 1 large stalk celery, diced
• 2 medium carrots, diced
• 2 garlic cloves, minced
• 1 ¼ tsp Italian seasoning
• 1 cup split peas
• 2 cups vegetable broth
• 2 ½ cups water
• 3 cups cauliflower florets
• ¾ cup canned diced tomatoes(no liquid)
• ¼ tsp salt
• ¼ tsp ground pepper
• ¼ cup minced flat-leaf parsley
• Salt and pepper, to taste

Directions

• Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrots, and cook until the onions soften, about 5 minutes.
• Add the garlic and Italian seasoning, and cook for 1 minute.
• Stir in the split peas, vegetable broth and water. Bring to a boil, then simmer until the peas are just tender, about 45 minutes.
• Stir in the cauliflower and simmer for 15 minutes.
• Add the diced tomatoes and cook for 5 minutes.
• Season with salt and pepper, and stir in the parsley. Taste and adjust seasoning, if desired. Serve.

Nutrition