Vegetarian Pea Soup Recipe
- 2 cup green split peas (or yellow or mix)
- 3 large carrots, peeled
- 3 -4 celery ribs, scrubbed
- 1 medium to large white onion
- 3 cloves garlic, peeled
- 1 bay leaf
- 1 tbsp salt
- 0.5 tsp pepper
- 1 tbsp fresh thyme (or 1 teaspoon dried)
- 7 cup vegetable broth (I use one box plus 3 cups water)
- OPTIONAL: teaspoon cumin or curry and/or several stems of fresh dill
- PREPARE VEGETABLES: Two options... you can dice carrots, celery and onion finely into 1/4 inch pieces - and mince the garlic - OR you can cut vegetables in big chunks and pulse them in the processor (this is a big shortcut so my preference!). I do leave a few chunks of the carrots and celery to dice in order to have some vegetables that hold their shape in the finished soup. If you plan to blend the soup into a puree, however, forget this step.
- COOK THE SOUP - CROCK POT METHOD: Place peas at the bottom, add all other ingredients. Loosen peas at the bottom a bit so they don't stick. Cover and cook on high for 4-5 hours or low for 8-10 hours. Don't peak until the end - you lose about 30 minutes of cook time every time you open the lid! Gauge the cook time based on how soft and thick you like the soup. Longer cooking means thicker soup and softer vegetables. Adjust seasonings. Note that soup will thicken as it stands around or sits in the fridge. Add a bit of water is soup is too thick (or when reheating the next day).
- COOK THE SOUP - STOVE TOP METHOD: Put all ingredients into a large pot. Bring to boil. Reduce heat and simmer for about 1 1/2-2 hours, until vegetables are soft. If too watery, continue to cook for 15-20 minutes with lid off or partially covering the pot. Adjust seasonings.
- SERVE: If you like chunkier soup, serve as is. If you prefer creamier soup, blend in processor (in batches) or with a hand-held electric stick blender. Alternatively, do half and half - blend half the soup and add the other half of chunkier soup.