My dad is coming over tonight to cook with me again! Yeah! I’ll remember to post photos this time.
I whipped up some split pea soup for lunch. I love that split peas don’t need to be soaked before you cook them, so this recipe takes very little time. You can either cut your vegetables small and not blend, or cut them as big as you want and blend. It depends on how you like your soup!
- 8 cups vegetable broth
- 2 cups dried, rinsed split peas
- 1 onion, diced
- 1 cup chopped carrots
- 3 celery ribs, chopped
- 4 minced garlic cloves
- fresh or dried marjoram and basil to taste
- 1/2 t cumin
- salt and pepper to taste
- 3 bay leaves (remove before blending!)
In a large stock pot, bring the vegetable stock and split peas to a boil. Turn them down and simmer on low for an hour.
While the peas are boiling, saute the onions, celery, cloves, herbs and spices until opaque.
Stir the onions and celery into the stock pot with the peas. Add carrots and stir, still simmering on low.
If you like your soup chunky, you are pretty much done. You can leave it on the stovetop to reduce if you like. If you like it smooth, use your blender to puree the soup, and put it back on the stovetop to simmer for another 15 minutes after.