I like this soup so much that I often make it weekly during cooler months.
Ingredients
- split peas: 1 cup (dried)
- water: 5 cups (cold)
- onion: 0.25 cup (diced)
- celery: 0.25 cup (thinly sliced)
- ketchup: 1 Tbsp
- extra-virgin olive oil: 1 Tbsp
- pinch coarse salt: 1 piece
- garlic: 2 clove (crushed, to taste)
- bay leaves: 3 piece (to taste)
- carrots: 1 cup (to taste, sliced)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Inspect peas, discarding any stones, foreign matter, or unattractive peas. Place peas in a fine mesh strainer and rinse under cold running water to remove pea dust.
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Transfer drained peas into a pot with a lid and a heavy, heat-diffusing bottom. Add water, onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover and bring to a boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.
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Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.
