Pressure cooker or stove top

INGREDIENTS

• 2 tablespoons olive oil OR 1/4 cup water for water saute
• 2.5 cups of  green split peas, rinsed and odd peas removed
• 3 large carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced or 1/2 teaspoon garlic powder
• 2 teaspoons of thyme
• 2 bay leaves
• 4 – 6 cups vegetable broth or water*
• mineral salt & fresh cracked pepper, to taste
• 4 tablespoons fresh parsley, roughly chopped (or 2 – 3 teaspoons dried)

INSTRUCTIONS

Slow Cooker:

• Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 – 8 hours or high for 4 – 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.
• Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning adding salt and pepper as needed. Soup will thicken upon standing.

Stovetop:

• Heat oil/water in a dutch-oven or large pot over medium-high heat, add the onion and saute for 5 minutes. Add carrots, celery, garlic, and thyme, and saute, stirring frequently, for 3 -4 minutes. Add the split peas, bay leaves, and vegetable broth/ water.
• Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally. Stir in parsley 30 minutes before removing from heat. Let soup cool slightly and remove bay leaves.
• Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency or mix well with wooden spoon to mash. You can also puree using a food/processor or blender. Taste for seasoning adding salt and pepper as needed. Soup will thicken upon standing.

Serves 4 – 6

NOTES:

Make this oil free by using 1/4 cup water in place of oil when sautéing on the stovetop.