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The Mayo Clinic Diet: What is your weight-loss goal? Dietitian’s tip: This hearty soup pairs well with crusty whole-grain bread or a fresh-vegetable medley. In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes.
Add the carrot and saute until the carrot is softened, about 5 minutes. Add the garlic and saute for 1 minute. Stir in the split peas, water, stock, and the pepper and bring to a boil. Reduce the heat to low, cover partially, and simmer until the peas are tender, 60 to 65 minutes. In a blender or food processor, puree the soup in batches until smooth and return to the saucepan over medium heat.
