Made this split pea soup this past weekend and it as a true delight, especially since our household has unfortunately been hit by the cold going around… yes, perhaps a few too many ‘conscious splurges’….
Split Pea Soup
- 2 c. green split peas
- 5 c. water
- 2 vegetarian/vegan bullion cubes (or equivalent spices of your choosing)
- 1 T. dried rosemary
- 1 c. chopped carrots
- 2 stalks sliced celery
- 1/2 onion, chopped
- 6-8 cloves garlic, minced (to taste)
- salt & pepper to taste
- 1 large or 2 small bay leaves
boil the peas & water with the bullion cubes for about an hour - until they are soft but not entirely cooked; in the meantime saute chopped onions & garlic in a large stock pot with a little oil of your choosing (we’ve been using toasted sesame oil of late — a little expensive but worth every penny in flavor & quality) — after the onions turn clear, add about a cup of water & then add carrots & celery, simmer; add the split peas & water they cooked in to the stock pot, add bay leaf(s), rosemarry, and salt/pepper to taste — bring to a boil, cover, then reduce heat and let simmer until dinner - for us that was about an hour, it could definitely simmer longer…
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