 | | Directions |
- Rinse the dried peas with cold water and drain thoroughly. (They do not need to be soaked. Use the food processor to chop all the vegetables with a few pulses of the steel blade; it saves a lot of time, and the soup is smoother in texture.)
- In a large pan, heat the oil over medium heat, and add the celery, carrots, onion, garlic, and ground pepper. Sauté until slightly wilted, about 5 minutes or longer.
- In a stock pot, add the sautéed vegetables and stir in the rinsed peas, water, broth, bay leaves, thyme and sugar.
- Bring this mixture to a boil, and then, reduce the heat to simmer, and partially cover the pan. Stir occasionally. The soup should be thick and the peas soft or mushy (this may take 1 to 1 1/2 hours of cooking). Add the extra bouillon to taste, and add extra water, about 1/4 c., if the soup appears too thick for your liking. Remove the bay leaf before serving and discard. Doubles easily, and freezes well.
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Prep Time: 30 minutes
Cook Time: 1.5 hours
Servings: 6
|  | | Ingredients | | - | | 2 cups dried split peas, green or yellow |
| - | | 2 tablespoons olive oil |
| - | | 3 stalks of celery with leaves - chopped |
| - | | 3 carrots - peeled and chopped |
| - | | 2 cloves garlic - minced |
| - | | 1 onion, large - peeled and chopped |
| - | | 1/2 teaspoon freshly ground black pepper, or to taste |
| - | | 4 cups water |
| - | | 2 cups canned chicken or vegetable broth |
| - | | 2 bay leaves |
| - | | 1/2 teaspoon dried thyme |
| - | | 1 teaspoon sugar |
| - | | chicken instant bouillon (to taste the last 1/2 hour) |
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