Split Pea Vegetable Soup

For this soup I like to cook the split peas until they are smooth and creamy, split pea cooking times vary greatly depending on their age, if you find that they are taking longer to cook make sure that you add extra water so they are able to expand and soften.

I always use kombu when cooking beans as the minerals increase the digestibility of legumes, like any seaweed it is packed with nutrients and enhances the flavor of the foods it’s cooked with.

Ingredients: 
2 cups green split peas
3 bay leaves
1 inch strip kombu seaweed
2 tbsp extra virgin olive oil
1 medium onion, diced
Large pinch sea salt
4 cloves garlic, minced
1 tbsp chopped fresh thyme leaves
2 medium carrots, diced
2 stalks celery, diced
2 cups ½ inch cubed butternut squash
tamari or shoyu to taste
Freshly ground black pepper
Preparation: 

Wash split peas, cover with filtered water and soak 6 hours or overnight. Drain and place in a medium size pot, add 6 cups of fresh filtered water, bay leaves and kombu and bring to a boil over high heat. Cover, lower heat and simmer 1 ½ hours or until split peas are soft and creamy. Stir every 20 minutes or so, to help prevent sticking. You may need to crack the lid so that they don’t boil over.

In another large pot warm olive oil over medium-high heat. Add onions and sauté until they begin to brown. Stir in garlic, thyme and salt, cook for a few minutes longer. Add carrots, celery, butternut squash and 1½ cups filtered water. Turn heat up to high and bring to a boil, cover, lower heat and simmer until vegetables are cooked, about 12 to 15 minutes.

Stir in cooked split peas, adding more water to get desired consistency. Add tamari and black pepper and sea salt to taste.

Split Pea Vegetable Spoup Recipe

Servings: 
4 to 6

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