I developed this recipe from a vegetarian split pea soup recipe that I found online. The addition of a shredded green apple, makes this a slightly sweet variation on the traditional version. This is great comfort food and easy to make!
6 cups of vegetable broth
2 cups (1 small bag) of split peas, sorted and rinsed
1 medium onion, chopped
4 medium carrots, chopped
3 ribs of celery, chopped
1 medium apple, shredded (I use green Granny Smith, but others will work)
1 large potato, peeled and diced
1 tbsp. of chopped garlic
½ teas dried marjoram
½ teas dried basil
¼ teas ground cumin
red pepper flakes
Salt and pepper to taste
Sort the green peas and rinse. Set aside.
Chop the onion, carrots and celery. Set aside
Sauté the garlic in olive oil. Use enough oil to cover the bottom of your stock pot.
Add the chopped carrots, onion and celery. Add the marjoram, basil, cumin, pepper flakes and sauté all in the pot. Make sure that the spices are spread throughout the mixture evenly. Add the shredded apple and continue to stir.
Add the split peas and continue to sauté so that all of the herbs and spices get spread over the entire mixture in the pot.
Slowly add the stock to the pot of vegetables/peas. I add only enough to have about 1 ½ to 2 inches above the food line in the pot. (I don’t think I have ever used the entire 6 cups.)
Bring mixture to a boil and then drop to a simmer for 25 minutes.
While the soup is simmering, peel and dice the potato and put in a bowl of water to remove some of the starch. Allow to sit in the water until needed.
After 25 minutes, drain the water from the potatoes and add to the pot and allow to cook for another 25-30 minutes. By this point, a lot of the water will be absorbed. Check to make sure you don’t need to add more liquid to the pot.
After the peas are cooked, insert an immersible mixer into the pot to blend some of the peas/vegetables into the soup. Blend until it reaches your desired consistency. (I like to leave a lot of the chopped vegetables/potatoes whole in the soup, so I only blend about half of the mixture.) If you do not have an immersible blender, put 2 cups of the soup in the blender and blend and then return to the pot. Continue to blend in batches until it reaches your desired consistency.