Simple Split Pea Soup

Simplicity.  Something we need throughout the year, but probably should seek a bit more as the days get colder and the nights get longer.  The holidays are upon us and while they offer so much in terms of warmth, time with family and friends, giving and receiving, they are also incredibly hectic for many of us.  It’s the perfect time for simple recipes that warm us inside and out. 

I have loved split pea soup since I was a child.  Here is a vegetarian version with smoked and herbed salts to provide some depth of flavor, while allowing the simple, hearty taste of the split peas to shine through.  Maybe you can make a big pot to nourish you through the week as you prepare for the Thanks-giving meal…

  • 1 Tablespoon olive oil 
  • 1 small onion, minced
  • 1 large shallot, minced
  • 3 stalks of celery, diced
  • 3 large carrots, diced
  • 1 1/2 cup split peas, rinsed
  • 1 strip of kombu, optional
  • 3 bay leaves, optional
  • 3/4 teaspoon Herbamare (herbed salt)
  • 1/2 teaspoon smoked salt, to taste
  • sea salt, to taste if necessary

Heat a large pot to medium and add olive oil and onions.  When onions have started to brown, add shallots and cook 2-3 more minutes until they begin to brown.  Add celery and carrots, cover, and cook 5 minutes.  Add split peas, water, kombu, and bay leaf.  Bring to a boil and then simmer on the stove or in a crockpot until peas are very soft.  On the stove, this should take about an hour.  If you use a crockpot, you can leave it for the day (or at least 4-5 hours).  If you have a pressure cooker, it will be done in about 15-20 minutes.  Add salts, taste, and adjust as necessary.  Enjoy!

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