Ingredients
- 1 cup of dried split peas
- 5 cups of cold water
- A quarter cup of diced onion
- A quarter cup of thinly sliced celery
- A tablespoon of ketchup
- A tablespoon of extra-virgin olive oil
- A pinch of coarse salt
- Two cloves of crushed garlic, or more for enhanced flavor
- Three bay leaves, or more for added aroma
- One cup of sliced carrots, or more for extra vibrancy
- Ground black pepper to suit your taste
Step 1
Begin by carefully examining the peas, ensuring to remove any unwanted debris or imperfect peas. Rinse the peas in a fine mesh strainer under cold water to eliminate any lingering dust particles.
Step 2
Next, transfer the cleaned peas into a large pot with a secure lid and a sturdy, heat-diffusing base. Combine the peas with water, diced onion, chopped celery, a dollop of ketchup, a drizzle of olive oil, a pinch of salt, minced garlic, and fragrant bay leaves. Cover the pot and bring the mixture to a gentle boil over medium-high heat. Once boiling, lower the heat to a gentle simmer and let it cook, remembering to stir and scrape the bottom every now and then. This process will take approximately 1 1/2 hours until the peas have softened significantly.
Step 3
After the peas have broken down, introduce sliced carrots into the soup. Continue cooking with the lid on, stirring occasionally, until the peas have completely dissolved and the soup reaches a thick consistency. This additional step may require roughly another 1 1/2 hours. Don't forget to remove the bay leaves before seasoning the soup with a sprinkle of freshly ground pepper.
Extra Tips & Suggestions
- 1. Keep your split peas in an airtight container in a cool, dry place to extend their shelf life and maintain freshness.
- 2. Store your vegetables like carrots, onions, and celery in the refrigerator crisper drawer to keep them crisp and ready for use in your soup.
- 3. Freeze any extra vegetable scraps or peelings to make homemade vegetable broth later on.
Reviews
Nola
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Cooper
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Bennett
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Rosalie
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Heidi
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Abram
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