Split Pea Soup
Simple, healthy, delicious.
Of course the base should be a perfect veggie soup stock.
Then a simple mirepoix.
8 cups vegetarian soup stock
Mirepoix of 1 onion, 3 carrots, 3 ribs celery, chopped
1 1/2 lbs split peas
2 bay leaves
1 1/2 teaspoons fresh thyme (half this if dried)
Saute the onions in olive oil until translucent, add carrot and celery and sauté a few minutes.
Add broth, peas, bay leaf. Bring to a boil, lower heat to a simmer and cook 60 minutes until most of the peas have dissolved. Remove bay leaves. Blend some or all until desired consistency is reached (we like ours chunky, you may like yours creamy). Add more stock if it’s too thick.
Add 3 more carrots, chopped, bring back to boil and turn off heat.