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Categories:Viewed: 32 - Published at: 4 years ago
Ingredients
- 2 cups dried split peas, rinsed
- 7 cups water or 7 cups vegetable broth
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 tablespoon garlic, finely chopped
- 6 carrots, diced
- 3 celery ribs, diced
- 2 teaspoons cumin
- 1 bay leaf
- salt & freshly ground black pepper, to taste
Method
- Place split peas in heavy large saucepan; add enough cold water to cover and let soak 15 minutes.
- Drain peas and return to same pan.
- Add 7 cups water or vegetable broth and bring to a boil; reduce heat and simmer 45 minutes.
- Heat oil in large heavy skillet over medium-high heat.
- Add onion and saute until golden brown, about 10 minutes.
- Add garlic and saute 3 minutes.
- Add onion mixture,carrots and celery ( and potato if using) to peas; mix in cumin and season to taste with salt and pepper.
- Simmer until peas and vegetables are tender, about 20 minutes.
- (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving, thinning with water if necessary.).
- Ladle soup into bowls and serve.
