Split Pea Soup

When my friend Kate tried this soup, she responded that it tastes very strongly of peas in a good way, so only try this if you actually like peas (like I do). This version is made without the salty smoky flavor of ham hock or bacon, and is a wonderful hearty winter soup for vegetarians, and the frozen peas added at the end help to make it a richer green color than usual split pea soup.

grocery list:

2 tablespoons olive oil (approx)
1 large onion
3 large carrots
5 celery stalks
3 cloves garlic, minced
1 tablespoon dried thyme
1 medium potato
1 16 oz bag dried green split peas
8 cups veggie stock
2 bay leaves
1 16 oz bag frozen green peas
pepper and salt to taste
soy, hemp or regular milk

Heat olive oil in a large soup pot. Chop onion, carrots, and celery to medium pieces. Place onion into oil over medium heat, add a small dash of salt to help draw out the liquids, cook for a few minutes till it becomes translucent then add in carrots and celery. Cook for 5-10 minutes till the onion begins to turn slightly golden and the celery is translucent. Add the garlic, fresh ground black pepper and dried thyme, cook for an additional few minutes.

Peel potato and cut into small squares, then add to cooking mixture. Stir well to coat potato with oil. Add in 8 cups of veggie stock (preferably home made) and bring to a boil.

While the liquid is heating, rinse and inspect your split peas for foreign matter. Place them into the boiling water and reduce to slow simmer. Add bay leaves, and pepper and/or salt to taste.

Simmer for 30 minutes till the dried peas are soft. Remove the bay leaves and add in the package of frozen green peas. Continue to leave the soup simmering till the green peas are heated through, but not cooked.

Remove the soup from the heat. Use your immersion blender to mostly blend the soup so it has a creamy texture but still retains small chunks.

Now you would freeze or refrigerate the soup. Don't if it is very thick, it is meant to be thinned with milk when you eat it.

When serving, heat the soup itself, then mix in milk, soy milk or cream to each person's desired specification. It usually takes about a quarter cup of soy milk per bowl when I make it.