INGREDIENTS
- 1 TBS olive oil
- 1 medium onion, diced
- 2 cloves of garlic, diced
- 1 pound dried yellow split peas
- 2-3 cups of carrots, peeled and diced
- 6 cups organic vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon celery seed
- 14.5 ounce can/jar diced tomatoes
- 1/4 cup red wine vinegar
- 1/4 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
DIRECTIONS
- In a large soup pot sauté the onions in the olive oil for 5-7 minutes over medium heat until onions are translucent.
- Add the garlic and carrots to the pot and cook, stirring occasionally, for 5 minutes until carrots become tender.
- Add the split peas and broth to the pot.
- Season with the bay leaf, thyme and celery seed. Turn heat up to medium-high and bring to a boil.
- As soon as soup has reached a boil, turn heat down to low, cover, and simmer covered for 1-2 hours, or until peas are tender and flavorful.
- After soup has simmered, remove the bay leaf from the pot.
- Add the tomatoes, vinegar, mustard, salt and pepper.
- Purée the soup with an immersion blender or food processor.
- Taste for seasoning, adjust to preference and enjoy.
