Vegan Split Pea Soup
|100% pure olive oil||1⁄4 Cup (4 tbs) (Filippo Berio)|
|Onions||2 Medium, chopped|
|Garlic/1 shallot / 2 green onions||2 Clove (10 gm), chopped|
|Water||6 Cup (96 tbs)|
|Dried split peas||1 Cup (16 tbs), sorted and rinsed|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Celery stalk||1 , chopped|
|Black pepper||1⁄4 Teaspoon|
Heat olive oil in Dutch oven over medium heat.
Add 2 medium onions and garlic; cook and stir 5 minutes or until onions are tender.
Stir in water, split peas, carrots, celery, bay leaf and black pepper.
Bring to a boil over medium-high heat.
Reduce heat to low and simmer for 2 hours, stirring occasionally, until peas are tender.
Remove bay leaf