Ingredients
- 1 cup dried split peas
- ¼ cup diced onion
- ¼ cup thinly sliced celery
- 1 tablespoon ketchup
- 1 tablespoon extra-virgin olive oil
- 1 pinch coarse salt
- 2 cloves garlic, crushed, or more to taste
- 3 bay leaves, or more to taste
- 1 cup sliced carrots, or more to taste
- ground black pepper to taste
Reasons You'll Love It
Cooking Tips You Should Know
- Keep the soup at a gentle simmer to prevent the peas from breaking down too much.
- Stir occasionally to avoid sticking and ensure even cooking.
Step 1
Check the peas for any small stones or bits that don’t look right, and give them a good rinse in a fine mesh strainer under cold water to wash away any dust. Put the drained peas into a heavy-bottomed pot with a lid, then add the water, chopped onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Bring everything to a boil over medium-high heat, then lower the heat so it’s just a gentle simmer. Let it cook, stirring and scraping the bottom every now and then to prevent sticking, for about an hour and a half until the peas start to break down.
Step 2
Stir in the carrots and cover the pot again. Keep it simmering, giving it a good stir fairly often, until the peas are completely soft and the soup has thickened nicely—this will take about another hour and a half. Finally, fish out the bay leaves, give the soup a taste, and add some pepper to your liking before serving.
