- 1 cup dried split peas
- 5 cups cold water
- 1/4 cup diced onion
- 1/4 cup thinly sliced celery
- 1 tablespoon ketchup
- 1 tablespoon extra-virgin olive oil
- 1 pinch coarse salt
- 2 cloves garlic, crushed, or more to taste
- 3 bay leaves, or more to taste
- 1 cup sliced carrots, or more to taste
- ground black pepper to taste
- Inspect peas, discarding any stones, foreign matter, or unattractive peas. Place peas in a fine mesh strainer and rinse under cold running water to remove pea dust.
- Transfer drained peas into a pot with a lid and a heavy, heat-diffusing bottom. Add water, onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover and bring to a boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.
- Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.
04/08/2018
recipepes.com
Simple Vegan Split Pea Soup, recipe
PT15M
PT1H
5
455 calories
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