Split Pea Soup

Makes about 10 cups.

To make soup base, combine

  • 1 (16 ounce) package of dried Green Split Peas, sorted and rinsed
  • 2 quarts (64 ounces) of vegetable broth or vegetarian "no-chicken" broth, preferably organic
  • 1 medium size onion, peeled and diced
  • 2 ribs of celery including leaves, chopped
  • 1/3 cup of chopped fresh parsley
  • 3 cloves of fresh garlic, minced
  • 1/4 cup dry sherry (optional)
  • 1 tablespoon of Bragg Liquid Aminos or 1/2 teaspoon of sea salt
  • 1 teaspoon Colgin Liquid Smoke
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon ground bay
  • 1/2 teaspoon ground thyme

Place all the ingredients in a large pot. Cover and bring the liquid to a boil, reduce heat to low and simmer with lid slightly tilted for 40 minutes, or until peas are tender and the soup has thickened. Stir occasionally.

Puree half of the soup base in a blender if you prefer a smoother textured soup. Return the puree to the pot for the final step, which is to add:

  • 3 carrots, trimmed, cleaned and diced
  • 2 large potatoes, peeled and diced

Continue to simmer soup with lid closed for another 15 to 20 minutes. Stir in 1 tablespoon of olive oil (optional). Taste the soup, correct seasonings and add water or vegetable broth if soup is too thick.