Scrumptious Split Pea Soup

Ingredients

4 cups low-sodium veggie broth
4 cups water
1 bag of dried split peas
1 large onion, chopped
1 large green bell pepper, chopped
2 cloves garlic, minced
1 potato, cubed
1 sweet potato, cubed
4 stalks celery, chopped
1 1/2 cups chopped carrots
2 bay leaves
3/4 tsp cumin
1 1/2 tsp Italian seasoning
1 teaspoon marjoram
3/4 tsp thyme
1/2 tsp. chili powder
1/2 tsp ground pepper (or to taste)
1 tablespoon lemon juice

Directions

Place all ingredients except lemon juice in crock pot and cook on low for 8-10 hours, or until split peas have opened up and soup is thickened. Remove bay leaves and stir in lemon juice before serving. Alternatively, add 1 1/2 tablespoons canola oil to a large pot over medium heat. Sauté onion, garlic, celery and green pepper for 5 to 7 minutes or until softened. Add remaining ingredients except lemon juice. Top off with 1 cup additional low-sodium veggie broth. Bring to boil. Reduce heat, cover, and simmer 45-65 minutes or until split peas have opened up and soup is thickened. Remove bay leaves and stir in lemon juice before serving.