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This tasty soup provides a hearty meal that includes meat and vegetables in one dish. It is great
topped with croutons or served with a slice of your favorite bread.
Directions
- Go through split peas and pick out any dirt or debris. Split peas do not require soaking,
but they can be soaked for several hours to reduce the amount of foaming while cooking.
Combine
the split peas, water, and bay leaf in a soup pot or a saucepan large enough to accommodate the
swelling of the peas and the rest of the ingredients. Bring the peas to a full boil over medium
high heat. Skim the foam off the surface as it forms. Once peas are boiling, turn heat down to a
simmer and cook for one hour. Stir occasionally to prevent peas from sticking. (If peas become
drier than desired while cooking, add 1/4 to 1/2 cup of water. Stir into soup, and if still too
dry, add a little more water.)
While peas are simmering, prepare onions, carrots, and celery.
Heat the oil in a medium skillet over medium high heat. When oil is hot add onions carrots
and celery. Sauté vegetables until they begin to soften and onions are beginning to brown. Remove
them from the skillet and set aside.
When soup has finished simmering remove the bay leaf
and add sautéed vegetables. Then add all the remaining ingredients. Stir until everything is well
distributed. Simmer uncovered for at least 30 minutes. Stir occasionally. If soup is too thick
add a little water. If it is too thin, continue to simmer until reduced to desired consistency.
When soup is desired consistency, season to taste with salt and pepper. Serve while hot. Top
with croutons, if desired.
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