Split Pea Soup

Laura

ingredients

2 carrots, diced
2 cups green split peas (16 oz. bag)
1 Tbl. olive oil
2 1/2 cups water
3/4 cup onion, coarsely chopped
2 stalks celery sliced about 3/8 inches (tender inner stalks and leaves coarsely chopped is even better)
1 Tbl. chicken soup base (Do not use bullion cubes. You can also use vegetable broth.)
1/2 tsp. marjoram
1/4 tsp. thyme
2 Tbl. dried parsley
1 high starch (Russet or Idaho) potato diced into 1/2 inch cubes. Store them under cold water to keep them from browning until needed.

1
1. Rinse the split peas under cold running water until the water is no longer cloudy, drain and reserve.
2
2. In a stock pot, heat the carrots, onions, celery, marjoram, thyme and parsley in the oil over medium heat until the onions start to get transparent. Don’t let them brown.
3
3. Add the split peas, and water (chicken stock) to the vegetables. Cover and bring to a boil then reduce the heat and simmer for about 1 1/4 hours.
4
4. Use a stick blender and blend soup to your choice of smoothness. Add diced potatoes and cook for an additional 1/2 hour.
5
5. Enjoy!