Split Pea Soup

Serves: 6-8

2 c. dried split peas
8 c. water
2 carrots, peeled & chopped
2 celery stalks, chopped
1 small onion, chopped
1 bay leaf
1/4 tsp. thyme
1/4 tsp. marjoram
Seasoned salt & pepper to taste

Rinse dried peas in a colander. Combine all ingredients in cooking vessel of choice. Cook for required amount of time. When cooking time is finished, remove & discard bay leaf. Using a ladle, scoop about half the soup into a blender and blend on high until smooth. Pour soup from blender back into cooking vessel trying to keep it to one side. Scoop out additional soup and blend on high again. Return blended soup to the pot. If soup still seems thin, allow it to continue cooking until its desired consistency. (You can also use an immersion blender and blend the soup directly in the cooking pot.)

Cooking Methods
Instant Pot/Pressure Cooker - Cook on beans setting for 15-17 minutes. Let pressure naturally release for 10 minutes then manually release remaining pressure. (Note: even after the 10 minutes for natural depressurization, there is still A LOT of pressure and your pressure release valve will "spit" a lot of water and steam out.)

Stovetop - Bring to a boil, cover and cook for about 1 hour or until split peas are soft. Stir every 15 minutes to keep peas from sticking to the bottom of the pot.

Crockpot/slow cooker - Cook on high for 3-4 hours or until split peas are soft. Stir after adding water to make sure the peas don't stick to the bottom of the crock pot.

Serve with Baking Soda Biscuits.

Notes: This recipe has been around in my family since I was a kid. It is such a simple, meatless, vegetarian & vegan meal. Plus split peas are low in fat, high in iron and have a ton of great fiber and protein. And most people don't realize all the other great vegetables that are in this soup too! Don't be afraid to give this a try with your kids (my kids love it!). If you have to, give it a fun name like Shrek Soup or Green Goo Stew.

Recipe from my mom, Kay.