Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion
  • 3 cloves garlic
  • 2 carrots
  • 1 potato
  • 2 cups split green peas
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne
  • 2 bay leaves
  • 6 cups vegetable stock

Instruction

  • Finely chop (and peel if necessary) the onion, carrots, and potato. Mince the garlic. In a large pot, add the oil and butter and heat over medium high heat. Stir in the onion and carrots. Season with salt and pepper. Cook for 2 minutes until they begin to soften. Then add the potato and garlic. Sprinkle on the cumin and cayenne. Cook another minute. Then add the split peas, bay leaves, and stock. Reduce the heat to low and cover the pot. Cook for 1 hour. Check to see if the peas are fully cooked, they should be very soft and beginning to lose their shape somewhat. If they still seem firm, cook for another 10-20 minutes or more. Remove from the heat once fully cooked and remove the bay leaves. Taste and add more salt and pepper if needed. Garnish with cheese, fresh herbs (I had some thyme on hand) and crackers for serving. These are all optional!