Sunday Dinner Split Pea Soup

Submitted by Member 610488

"This recipe is from the actress, Judy Collins."

 

• Ready In: 3hrs 15mins
• Ingredients: 13
• Serves: 4-5

ingredients

• 1 (16 ounce) package yellow split peas, rinsed
• 2 (10 1/2 ounce) cans chicken broth
• 2 cups water
• 1 (9 ounce) envelope dry onion soup mix (recommended is Lipton)
• 1 1⁄2 cups baby carrots, rinsed and sliced
• 2 large vidalia onions, chopped
• 6 stalks celery, trimmed and diced
• 1 large leek, stripped of their outer leaves, rinsed, and chopped
• 2 garlic cloves, minced
• 2 tablespoons Dijon mustard
• 4 tablespoons soy sauce or 4 tablespoons tamari
• 2 tablespoons balsamic vinegar
• salt and pepper, to taste

directions

1. In a large pot, combine peas, broth, water, and soup mix. Stir well. Add carrots, onions, celery, leeks, garlic, mustard, tamari, and balsamic vinegar. If mixture seems too thick, pour in a little more water.
2. Bring to a full boil over medium, reduce heat to a simmer, and cook for about 2 hours, stirring and skimming surface occasionally.
3. Remove from heat and let sit for an hour at room temperature.
4. Puree, in several batches, in a food processor or blender until smooth. Add salt and pepper to taste.