Prep Time (minutes)
Cook Time (minutes)
1 lb of green split peas ( 2 cups )
10 cups of water
2 bay leaves
2 celery stalk diced
3 carrots diced
2 tablespoons of tamari soy sauce
2 tablespoons of unsalted butter or ghee
3 tablespoons of olive oil
3 medium onions, diced
3 cloves of minced garlic
2 tsp of ground cumin
– fresh ground black pepper & salt
1 In a large stockpot, combine the split peas, water, bay leaves, and 1 tablespoon of the olive oil. Cover and bring to a boil; then, reduce the heat to simmer. Cook for
2 Heat the remaining 2 tablespoons of olive oil in a skillet. Add onions and garlic and saute about 10 minutes to soften. Stir in the cumin and cook for 2 minutes while stirring frequently.
3 After the split peas cook for one hour, stir in the onion mixture from the skillet and all of the remaining ingredients except the butter. Cook uncovered for 30-35 minutes until the soup is smooth and vegetables are tender.
4 The soup thickens as it cools, so don’t get it too thick. Remove the bay leaves. Just before serving, add salt and stir in the butter.