Quicker and meatless version of the traditional Canadian pea soup.
Preparation 15 min Cooking 1 h 10 min
240 calories per serving
1 1/2 cup
green split peas (dried), rinsed and drained
onions, finely chopped
leeks, finely chopped
carrots, finely chopped
celery, finely chopped
garlic, minced or pressed
ground pepper to taste
Before you start
Split peas do not require presoaking before cooking.
Rinse the split peas well under cold water and drain. Prepare the vegetables : finely chop the onion, leek, carrot, and celery; mince or press the garlic.
Heat the oil in a pot over medium heat. Add the onion and leek, then sauté with occasional stirring 4-5 min until they become translucent. Add the carrot, garlic, celery, savory, and bay leaves. Cook 5 min with occasional stirring. Add the peas, broth, water, salt, and pepper. Bring to a boil then reduce the heat and simmer, uncovered, until the peas become very soft, about 60 min or longer.
Add more water if the soup is too thick or cook it longer to evaporate the extra liquid if the soup is too thin. Ladle the soup into bowls and serve.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.