Categories: dried peas, not tried, soup

Ingredients

• 4 cups low-sodium vegetable broth
• 1 cup dried split peas, yellow or green, sorted and washed
• 1/2 teaspoon dried, crumbled savory
• 1 small bay leaf
• a few drops of liquid smoke
• 2 cloves garlic, minced
• 3 small-medium carrots, chopped
• 1 potato, peeled and cubed
• 1/2 medium onion, chopped
• 1 celery stalk, chopped
• small handful of fresh parsley, chopped
• juice of half a lemon

Directions

1. Bring broth to a simmer in a large pot. Add peas, savory, bay leaf, liquid smoke, and garlic. Cover and simmer for about 45 minutes, giving the peas an occasional stir.

2. Add carrots, potato, onion, and celery. Simmer, uncovered, approximately 30 minutes, until peas and veggies are tender. Remove bay leaf. Stir in lemon and parsley. Season with salt and pepper to taste.

3. Soup will thicken upon standing. If it gets too thick, you can thin it out with a bit of water.

4. Yields 4-5 servings.

Email to a friend | Print this recipe | Back