Vegetarian Split Pea Soup |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 2 |
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This soup gets all its goodness from aromatic vegetables, no ham bone needed! Ingredients:
1 onion, chopped |
3 carrots, peeled and chopped |
2 celery ribs, chopped |
1/4 head cabbage, chopped (1/2 lb) |
2 garlic cloves, chopped |
1/2 teaspoon dried oregano |
3 quarts vegetable broth |
2 1/2 cups dried split peas (green or yellow) |
2 teaspoons kosher salt (to taste) |
1/2 teaspoon fresh ground black pepper |
1 teaspoon worcestershire sauce |
Directions:
1. In a large Dutch oven, combine onion, carrots, celery, cabbage, garlic, oregano, and vegetable broth; bring to a boil, over high heat, loosely cover, reduce heat to a simmer, and let cook until tender, about 45 minutes.
2. Stir in split peas and bring back to a simmer; loosely cover, and continue to cook, stirring occasionally, until the peas are softened and starting to break down, about 1 1/2 hours.
3. Add water if soup gets too thick during the cooking.
4. Season with salt, pepper, and Worcestershire sauce; let simmer a few minutes to meld flavors, taste, and adjust seasoning and thin with water as needed.
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