Prep Time (minutes)
Cook Time (minutes)
1 lb of green split peas ( 2 cups )
10 cups of water
– fresh grounded black pepper & salt
2 bay leaves
2 celery stalk diced
3 carrots diced
2 tablespoons of tamari soy sauce
2 tablespoons of unsalted butter
2 tablespoons of soy sauce
3 tablespoons of olive oil
3 medium onions, diced
3 cloves of minced garlic
2 tsp of ground cumin
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 a lively simmer. Cook for
2 Heat the remaining 2 tablespoons of olive oil in a medium skillet. Add the onions and garlic and saute about 10 minutes until tender. Stir in the cumin and cook for 2 minutes while stirring frequently.
3 After the peas cook for one hour, stir in the onion mixture 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 let it get too thick. Remove the bay leaves. Just before serving, add salt and stir in the butter.