Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Helpful Kitchen Tips
- Rinse the split peas thoroughly before cooking to remove any dust.
- Stir occasionally to prevent the peas from sticking to the bottom of the pot.
- Adjust the seasoning at the end to suit your taste, especially salt and pepper.
Ingredients 0/11
Why This Recipe Is So Tasty
Directions
Pick through the peas to remove any small stones or bits that don’t belong. Then rinse them well in a fine mesh strainer under cold water to get rid of any dust. Put the drained peas into a heavy-bottomed pot with a lid. Add the water, chopped onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover the pot and bring everything to a boil over medium-high heat. Once boiling, lower the heat to a gentle simmer and cook, stirring and scraping the bottom every 7 to 12 minutes, until the peas start to break down—this should take about an hour and a half. Next, stir in the chopped carrots, cover the pot again, and keep cooking, stirring frequently, until the peas have completely softened and the soup has thickened nicely, which will take about another hour and a half. Finally, take out the bay leaves, give the soup a taste, and season with pepper to your liking before serving.
