Split Pea Soup

Ingredients:
  • 1 dry package of Manischewitz Vegetable Soup (Can substitue an additional 1/2 cup of dry green split peas and 1/4 cup of pearl barely instead of the soup packet)
  • 1 cup of dry green split peas
  • 1 medium onion, diced
  • 3 large carrot, peeled + diced thin
  • 3 large carrot, peeled + diced thick
  • 3 celery stalk, diced
  • 1/4 cup of vegetable oil
  • 3 cloves of garlic or 1.5 teaspoon minced or diced garlic
  • 8 cups of water
  • 2 bay leaves
  • 2 tablespoon no-chicken Better Than Bouillon paste
  • salt and pepper to taste
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon white peppercorn
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • A dash of lemon juice or apple cider vinegar to brighten the heavy starches

Cooking Steps:
  1. In a large Dutch Oven or soup pot, warm the vegetable oil.
  2. Dice the onions, half of the carrot, and celery somewhat small and add to the pot to make a mirepoix. Add the garlic at the end as not to burn it.
  3. After all the vegetables are soft and aromatic, add the water, soup mix dry ingredients, and peas. Bring to a slow boil.
  4. In a mortar, crush the dry thyme, white peppercorn, and onion powder, and add to the boiling pot.
  5. Add the smoked paprika to the boiling pot.
  6. Add the bay leaves, the celery base, or celery stalks with leaves for flavor; all to be removed later.
  7. After about 60 minutes of a slow boil, remove the large pieces of celery and bay leaves. Add the Better Than Bouillon paste and the large carrots.
  8. Cook another approximately 20 minutes or until the large carrots are soft all the way through.
  9. Add a dash of lemon juice or apple cider vinegar to brighten the starchy soup.
  10. Taste and add salt and pepper as required.
Serving Options:

Pairs well with crusty bread.