Creamy Split Pea Soup
2 cups split peas, rinsed and drained
2 T. EVOO
1 cup red onion, diced
4 cloves garlic, minced
½ c. celery, thinly sliced
1 ½ c. carrots, thinly sliced
2 oz. raw, good quality pancetta (Italian bacon), diced in ¼ inch cubes (optional)
4 cups water
4 cups Imagine Organic Free Range chicken stock or vegetable stock
1 bay leaf
2+ t. sea salt
1 T. tamari (unrefined soy sauce; use the wheat-free)
½ t. cayenne pepper
½ t. oregano, fresh (if possible; if using dried, then use 1 t. dried oregano
Gather and prep all ingredients. Saute the onion, garlic, celery, carrots and oregano in olive oil over medium heat in a large (4 qt) stockpot for 10 minutes. If using the pancetta, sauté it along with these veggies, until it is golden brown.
Stir in the water, broth, bay leaf and split peas and simmer over medium low for one hour. Add salt, tamari and cayenne pepper and allow to cook another 15 -30 minutes, stirring frequently to loosen any solids from the bottom. Add water or broth if needed to create a thick, creamy consistency. Serve hot with brown rice or quinoa or a hearty salad.
Even if you’re cooking for yourself, always make extra to freeze for another night!
Sally LaMont, ND, LAc