This is technically round 2 for this soup recipe. Round 1 had a tragic holiday ending! I originally tried to create this pea soup recipe for my family for Christmas Eve dinner after finding out vegetarian pea soup was a traditional Polish/Eastern European Christmas Eve dish. My dad and I were quite pleased with the aromas and all was going very well, but we were running late for our family party and the peas still weren’t soft enough! So in a hurry, we moved the soup to the hottest burner, had the heat as high as it could go, and transferred the soup to the most heat-retaining pot. At this point, all was still going well. The soup was boiling wildly and we were quite pleased that there was nothing sticking to the bottom even after long periods without stirring. But THEN we decided to add one more cup of cold water to the boiling water and this is where we think the mistake happened that led to our ultimate demise. After adding the new cup of water, we covered the pot with the lid without stirring, and decided we would NOT touch it again until we were JUST about to leave, in a last stitch effort to soften the peas. A few minutes later, the once pleasant aromas turned quite vile. The soup was completely burnt and nothing could be salvaged!
After giving it another try, I think the lesson learned here was just don’t cook this soup in a hurry. Take your time and all will be fine. It really is a very simple recipe with little need for attention.
6 cups organic split peas
12 cups water
1 Chopped White Onion (I pulsed in my vitamix instead of chopping)
1 Garlic Clove minced or chopped (I pulsed in my vitamix. Also, use more or less depending on your personal preference)
6-8 TBS extra virgin olive oil
Chopped Carrots (as many as you want. If you don’t like carrots, don’t use any. I used about 8-10 small to medium sized carrots and then pulsed in my vitamix instead of chopping)
Chopped Celery (as many as you want. If you don’t like celery, don’t use any. I used about a dozen 5 inch pieces, and pulsed in my vitamix instead of chopping)
Pink Himalayan sea salt (as much or as little as you want. I’m not sure how much I used because I just sprinkled it in at various times after taste testing)
Coriander powder (as much or as little as you want! I used 2 tsp. I can’t get enough of this stuff!)
Cardamom powder (as much or as little as you want! I used 1 tsp but think that was a little much and would use 1/2 tsp next time)
Heat olive oil in large pot
Add chopped onions and cook for 5-10 minutes
Add carrots and celery and cook for another 5-10 minutes
Add water, peas, and seasonings. Heat until it reaches a boil. This seemed to take me about 40 minutes for some reason. 🤔 Maybe because I made so much.
Then cover and simmer for 40+ minutes, or until the peas are soft.
Note: if you’re halving this recipe, cooking time won’t take as long. Also the peas I used did not need to be soaked overnight. Most peas do need to be soaked overnight. Follow the instructions for whichever kind of peas you buy.
Serve and enjoy 🙂 It’s really that simple!