- 2 cups dried split peas, sorted, rinsed, and soaked for 2 hours
- 4 cups (1 quart) vegetable stock
- 2 cups purified water
- 2 tbsp olive oil
- 1 medium white or yellow onion, finely chopped
- 1 medium carrot, peeled and shredded
- 3 cloves garlic, pressed or finely chopped
- 1 bay leaf (fresh or dried)
- 2 tsp granulated onion
- 1 tbsp sea salt (more or less to taste)
- 2 tsp course black pepper
Heat the olive oil over medium heat in a large soup pot and add the finely chopped onion and 1 tsp sea salt. Sauté until translucent, about 5 minutes. Add the shredded carrot and garlic and sauté another few minutes until very fragrant. Add the water, stock, granulated onion, 2 tsp sea salt, and bay leaf to the pot and bring to a boil. Add the rinsed and soaked split peas and reduce the heat to medium low. Simmer at least 2 hours until the peas are cooked through. Once the peas are cooked through, remove the bay leaf and use an immersion blender to blend to desired consistency.I blend about half and leave the other half whole for a chunky texture. For a smoother texture, let the soup simmer 4-5 hours and blend until smooth.
Cook once eat 2 or 3 times – this soup will keep in your refrigerator for up to 3 days in a sealed, glass container, or up to 3 months if frozen.