Split Pea Soup Recipe

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A thick and hearty soup, great topped with some crumbled feta or blue cheese, and served with a crusty bread.

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.

Prep Time: 30 minutes

Cook Time: 1.5 hours

Servings: 6

Enter desired servings:

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)