Vegetarian Split Pea Soup

(adapted from Sheila Lukins End of the Line Split Pea Soup)


INGREDIENTS
1 pound dried green split peas
2 carrots, peeled
2 ribs celery
1 onion
1 parsnip
1 leek (3 inches of green left on, root trimmed, split lengthwise + washed well)
2 tablespoons olive oil
1 bay leaf
4 sprigs fresh thyme, or 1 teaspoon dried
1 teaspoon dried tarragon, or 1-2 T chopped fresh
4 cups vegetable broth
4 cups water
Salt and pepper to taste
2 tablespoons chopped flat-leaf parsley

1. Pick over the peas; rinse, drain and set aside:

2. Cut the carrots, celery, onion, parsnip and leek into small dice. Heat oil in a large, heavy pot over low heat. Add the diced vegetables...

...cook until wilted, 10 to 12 minutes. Add the peas; cook for 1 minute. Add the bay leaf, thyme, tarragon, broth and water.

...Bring to a boil, reduce heat to a simmer, cover partially and cook, stirring occasionally, until the peas are cooked, about an hour. (If you are cooking in a crock pot, just add chopped vegetables and everything else to the pot and cook for 8-10 hours).


Remove bay leaf and thyme sprigs, if used. Season to taste with salt and pepper. You can let it sit for awhile to thicken. Then when ready to serve, heat it up and stir in the parsley. (Serves 6 & can be doubled!)