Split Pea Soup
This is a great soup and one of my favorites. I took ham out of this soup long before I became vegan. One trick to this soup is to cook it long enough for the peas to completely “dissolve” , Then add carrots for about 12 more minutes. This way you get a perfect soup without mushy carrots (the way I like it).
Ingredients
2 cups split peas (preferably organic), rinsed
1 large onion, chopped
4 cloves garlic, minced
2-3 stalks celery, chopped
2 Tbsp olive oil
3 carrots, chopped in 1/4 inch squares
6 cups vegetable broth (I used Better than Bullion)
2 bay leaves
cracked black pepper
salt to taste
Directions
Heat olive oil in a skillet until shimmering. Add onions and cook until very translucent (5-6 minutes). Add celery and saute 2 minutes more. Add garlic and saute 1 minute more.
Add sauteed mixture to a pot. Add the peas, vegetable broth, and bay leaves. Bring to a boil. Reduce heat, cover, and cook until the peas have completely disintegrated (about 45 minutes). When the peas are completely dissolved, add chopped carrots and cook for 12 - 15 minutes more. Remove the bay leaves. Season with pepper. Add salt to taste (the broth has a fair amount of salt in it so I don’t add salt until after I taste it). Enjoy!