I think that a well made soup is a real treat and when I have the time I like to make a batch of split pea soup. It is so much better than any sort of store bought soup from a can and it makes a perfect winter meal.
If you want to stretch it or make it even more hearty, you can also add potatoes. This makes a lot, so unless your serving a large family, you can have left overs and I think it tastes even better the next day.
Ingredients
Ingredients
4 Cups low sodium Vegetable Broth
2 tablespoons Vegetable Oil
2 cups Water
2 cups dried Split Peas (soaked overnight)
4 cloves Garlic minced
2 cups Carrots, diced
1 cup Celery, diced
1 Onion, diced
1 tsp Black Pepper
2 tsp Salt (or to taste)
1 tsp Thyme
1 tsp Marjoram
2 Bay Leaves
2 tsp Liquid Smoke
Directions:
Rinse and then soak the split peas overnight in a heavy cast iron pan. In the morning, drain and then rinse again. Pour in vegetable broth, water, and bring to a soft boil. Gently skim away any scum that comes to the surface
In a sauté pan, and add the oil and sauté the carrots, garlic, onions and celery until translucent. Do not brown them.
Add this mixture into the heavy pan and then add the liquid smoke, salt, black pepper, bay leaves, marjoram and thyme and stir well.
Allow the soup to simmer covered for at least 4-5 hours, stirring to keep it from sticking.
If you wish, you can blend the soup in a food processor, to give it a smooth consistency, or use a handled food processor. Once this is done, allow the soup to cook for another 1-2 hours and then serve as desired.
The Louisville Chef 
Looks yummy, Sid!Have you thought about making this with Indian style lentils? Would be fab, too!Best wishesSnigdha (Snig of Snig's Kitchen)
LikeLike
Hi Snigdha,I have not, but I love the idea. What sort of lentils would you suggest? There are so many types. So far I've only experimented with Moong Dal using the whole green moong beans, which I must admit is very good. I've put that recipe on my blog. Thanks!
LikeLike