My family loves this soup! It is hearty and delicious. Since peas are in the legume family, they provide many of the typical nutritional benefits found in legumes, such as high protein, high fiber, and low fat.
This soup is easy to prepare and inexpensive. Total cooking time is a couple of hours. Preparation time is about 15-20 minutes. The only advance preparation necessary is to soak the split peas overnight. When you soak them beforehand you can shorten their cooking time and make them more easily digestible and the soaking breaks down some of the natural sugars in the peas. As far as seasoning this soup, all you need to add is some vegetable bouillon. This will add all of the scrumptious flavor that you need.
Whenever I make a pot of this soup, I always think that I will have a good amount of leftovers to enjoy over the next few days. But, alas, it never lasts that long!
1 cup of organic green split peas (soaked overnight)
1 yellow onion – diced
3 tablespoons extra virgin, cold pressed olive oil
1 bay leaf
1 whole organic carrot – cut into small pieces (peeling is not necessary)
2 stalks of organic celery – cut into small pieces
3 vegetable bouillon cubes (preferable without added MSG)
8 cups of purified water ½ cup of brown rice (to make a heartier soup)
In a large stock pot, sauté the onion in the olive oil until it is translucent (about 5 minutes), stirring often Add the split peas and sauté for a couple of minutes Add the carrot and celery and sauté for another 5 minutes Add the water, bouillon and bay leaf mix together well Add the brown rice Bring to a boil over medium heat Once it comes to a boil lower the heat to a simmer Cover the pot and simmer for about 2 hours stirring occasionally.
The split peas will open and naturally collapse to form a purée. When this happens the soup is ready.
If you prefer a smoother soup, you can pour the finished pea soup into a blender and puree until smooth. I prefer it a little bit lumpy myself.