I grew up with my grandma's green split pea soup. It was a muddied green affair topped with sliced hot dogs. A. grew up with bits of ham in his soup.
Though I am still tempted to add some meaty tidbits to this soup, I have found a way to make this soup flavorful without meat, caramelized onions. The onions with olive oil somehow turn this into a rib sticking meal. And it need not simmer for hours either, making it entirely possible to prepare on a weeknight.
Green Split Pea Soup (Vegetarian)
2 cups organic green split peas
7 cups water (add more if needed)
1 bay leaf
1 3/4 teaspoons salt, or to taste
tablespoon chopped fresh thyme (optional)
4-6 carrots, sliced or chopped
2 leeks, whites with bit of green, chopped
4 stalks celery, thinly sliced
4 cloves of garlic, smashed
2 cups onion, chopped
1. Add peas, bay leaf and salt to large stockpot, cover with water and simmer 20 minutes.
2. Add carrots, leeks, celery, and garlic. Simmer 40 minutes more.
3. While soup is simmering, saute onion in olive oil and add to soup at end.
4-6 generous servings.
Served with bread, cheese and a salad = Dinner!