Split Pea Soup
This is a rich, herby, garlicy take on the classic split pea soup.
- 1 Red Onion
- 2 Large Carrots
- 6 Stalks of Celery
- 2 Garlic Cloves
- 1⁄4 Cup Soy Sauce
- 6 Cups Vegetable Broth
- 1 Pound French Green Split Peas
- 4 Tbsp Dashi Miso
- 2 Tbsp. Thyme
- 2 Tbsp. Marjoram
- 2 Tbsp. Fresh Ground Black Pepper
First, dice your mirepoix, onion, carrots, and celery. And, crush or mince the garlic cloves.
In a large pot, saute the vegetables in oil on medium-high heat. Once softened, add in the herbs & spices and let warm for 1 minutes. Next, add the crushed garlic and wait until aromatic, about 30 seconds.
Now add the vegetable broth, split peas, miso paste, and soy sauce. Bring to a boil and then lower to a simmer.
Stir occasionally and add more vegetable broth if needed. Cook until the split peas are fully cooked. They wont ever get fully soft, but they will be tender and easy to eat.
Once cooked, remove the pot from heat. Optionally, you can blend with a stick blender. This will also thicken the soup by releasing the peas’ starch.
I like to partially blend the soup so that it still has some noticeable veggies, but is still mostly smooth and a bit thicker.
Like most soups and stews, this recipe is great for the freezer.