Split Pea and Veggie Soup

We were going through our beans and grains in our cabinets and trying to use up some things we’ve had around for awhile and came across some split peas.  Googled and found this recipe for my inspiration and modified from there.  It take a lot of cooking time (about 3 hours) but not a lot of work.  It might be a good contender for a crock pot meal.  And, it’s Y U M M Y.  It’s super thick, but you can add more liquid if you want it thinner.

IMG_9127

  • Olive oil (or water or broth) for sauteing
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1 bay leaf
  • 2 cups dried split peas, rinsed
  • 1/2 cup cracked wheat or bulgur or barley
  • 5 cups veggie broth
  • 2 1/2 cups water
  • 3 carrots, quartered or halved lengthwise then thinly sliced
  • 3 celery stalks, quartered or halved lengthwise then thinly sliced
  • 1 lbs potatoes, diced
  • 1/2 cup finely chopped parsley
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp ground black pepper

Saute onion, garlic and bay leaf until onion is translucent.  Add split peas, grain (cracked wheat/bulgur/barley), veggie broth and water.  Bring to a boil, then simmer, covered, for 2 hours.

Add remaining ingredients and bring to a boil again.  Simmer, covered, for 1 hour or until everything is tender.

Serve with bread – we used half of this that I had frozen!

 

 

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