Ingredients

The following ingredients have 10 Servings
  • 2 cups green split peas
  • 2 cups yellow onion (chopped )
  • 4 cups Idaho yellow or Yukon Gold potatoes (cubed , I left the skins on)
  • 3 cups carrots (cut into disks)
  • 2 cups celery (diced )
  • 1 leek (green top removed, diced)
  • 3 large cloves garlic (minced)
  • 2 tbsp. olive oil
  • 8 cups vegetable stock
  • 2 cups water
  • 1 tsp. ground mustard
  • 1 1/2 tsp. sea salt
  • 3/4 tsp. pepper (to taste)
  • 1 heaping teaspoon teaspoon dried parsley
  • 1/2 tsp. liquid smoke (optional, but preferred)
  • 3/4-1 tsp. marjoram
  • 3/4 - 1 tsp. thyme
  • 3/4-1 tsp. rosemary
  • 3/4-1 tsp. sage
  • 1 tsp. oregano
  • 1 tsp. dried basil
  • Salt and pepper (to taste)
  • Oyster crackers ( or gluten free crackers, for garnish)

Instruction

  • Check the split peas for stones and remove.
  • Rinse peas.
  • Place peas in a bowl and fill with water.
  • Soak for a few hours.
  • Once peas have finished soaking, chop the onions and celery.
  • Slice the carrots, leeks and cube the potatoes.
  • Put all of the ingredients (except crackers and garnish ingredients) in a 10-quart heavy bottom pot, and bring to a boil for 5 minutes.
  • Reduce heat to medium-low and cover loosely.
  • If necessary, add water to keep the vegetables submerged.
  • Cook for at least 1 to 1 ½ hours or until veggies are fork tender.
  • Check seasoning.
  • Add salt, pepper or seasonings as desired.
  • Purée the soup with an immersion blender until completely done.
  • To serve, ladle soup into bowls.
  • Garnish soup with salt, pepper, and parsley or thyme.
  • Serve with oyster crackers or bread, if desired.