Creative Direction Kari Wardrop. Photography Jerry Grajewski.

Creative Direction Kari Wardrop. Photography Jerry Grajewski.

Vegetarian Pea Soup2
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 2 tablespoons tomato paste
  • 2 cups yellow split peas, soaked in water overnight
  • 2 bay leaves
  • 1 teaspoon smoked salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups vegetable stock
  • 4 cups water

Preparation

In large pot over medium heat, add olive oil and cook onion, garlic, celery and carrots until softened slightly, about 10 minutes. Add tomato paste and cook for 3 more minutes. Drain split peas and rinse well. Add split peas to the pot, along with bay leaves, salt, pepper, and water, and bring to a simmer. Turn heat to medium-low and cook, stirring occasionally, for 3 hours or until split peas are tender but not mushy. Remove half of the soup to blender or food and puree until smooth. Return to pot, stir to combine.          

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