Bob's Split Pea Soup
Ready in 1 hour
Serves 4-6 people
Recipe adapted from Soup, Bread & Dessert by Joan Yoder and Dennis Helmuth
12 cups cold water
2 1/2 cups yellow or green split peas
2 carrots, peeled and chopped
2 onions, diced
2 stalks celery, sliced
3/4 tsp. marjoram
1 Tbsp. dried basil
2 cloves garlic, minced
3/4 tsp ground cumin
Freshly ground pepper and salt to taste
- Place all the ingredients in a pot. Cover and bring to a boil.
- Reduce heat and simmer until peas are tender.
Note: this soup has a tendency to boil over at the beginning. A splash of oil, a stir and a lid set on with a slight gap between it and the pot helps to avert a cleanup.
Variation: This soup is also good made with 5 or 6 cups fresh green peas instead of dried split peas. Cooking time is reduced considerably. If meat is omitted, soup can be pureed.