Peas are another wonderful prebiotic, and a great sources of fiber and vegetable protein. This is a wonderful winter soup, and its great as a simple dinner with crusty bread and salad, or as a first course of a larger meal. My son Aaron likes his soup with a little feta or other cheese. It was originally published in my first cookbook: Dining in the Garden of Eden, available for download on a ‘set your own price’ basis.
1 Cup dried split peas (rinsed and soaked for at least 1/2 hour)
1 medium onion, diced
1-2 cloves garlic, minced
1 tsp. each: dried thyme and marjoram
1 bay leaf
2 medium carrots, chopped
1 celery stalk, chopped (with leaves)
6 – 8 cups water (If you have cooking liquid left from pasta, vegetables, etc., use it.)
1 tsp. salt, pepper to taste.
1. Up to an hour or so before you begin to cook, rinse the split peas, and leave them in a bowl covered with water to soak. This will speed up the cooking process.
2. Heat the vegetable oil in a pot large enough for the rest of the ingredients. Sauté the onion over low heat, keeping the pot covered. Stir in the garlic after five minutes or so when the onion is translucent. If the onions and garlic seem a little dry, add 1 – 2 tablespoons of water. Cook for five minutes, add the dried thyme, marjoram and bay leaf and stir. After a minute or two, add the chopped carrots and celery. If you are running late, remember that the carrots will cook more quickly if they are cut into smaller pieces.
3. Drain the split peas and stir into the sautéed vegetables. After a few minutes add the vegetable stock or water, and raise heat to bring the soup to a boil. After the soup begins to boil, lower heat and simmer the soup for at least 45 minutes. Once the peas are soft, you may take the soup off the heat and use a blender to puree the soup, or if you prefer, serve the soup partially pureed, or as is. Add the salt and pepper just before serving.