Split Pea Soup

Recently I went to a little nearby bulk and natural store, searching for something. They didn't have what I was looking for, but I felt I had to buy something...so I left with fennel seeds and a bag of dried split peas. I've used the fennel seeds but was waiting to use the split peas. Yesterday was the day, as I was in the mood for a "simple" dinner.

My split pea soup is made without meat, because frankly, I loathe ham. So no hambone for me. However it isn't missing it one bit. Blending the soup at the end results in a wonderful, velvety texture, but isn't neccesary. This was so delicious, and I'm kicking myself for not making a larger batch. I'm trying to make smaller portions of things lately, so we don't have a fridge full of leftovers, but sometimes I enjoy something so much, I'll wish I had made tons of it. We had this with a big garden salad, for a filling, complete meal.

makes 4 bowls

1 cup dried split peas, picked over

1 tbsp olive oil

1/2 medium onion, choppped (about 3/4 cup)

2 cloves garlic, minced

3/4 cup carrot, coarsely chopped

1/4 cup celery, chopped

2 red potatoes, peeled and diced (about 1 cup)

1/4 cup white wine

3/4 cup low sodium chicken or vegetable broth

3 cups hot water

1 bay leaf

1 tsp dried marjoram

1 tsp dried thyme

1 tsp cumin

fresh ground pepper

kosher salt, to taste

1. Rinse peas well. Allow to soak while chopping and sauteeing vegeatbles.

2. Heat oil over medium heat. Saute onion and garlic, for 3 minutes.

3. Add carrots, potato, celery, wine, broth, hot water, bay leaf, marjoram, thyme, cumin, and a generous amount a pepper. Do not add salt. (Salt can interfere with the softening of the dried peas.) Turn heat to high, and bring to a boil.

4. Cover and reduce heat. Simmer for 2 hours, stirring occasionally.

5. Add salt to taste. Remove bay leaf. Soup can be transfered to a food processor, and pureed in batches until smooth or by using an immersion hand blender.