Easy Peasy Split Pea Soup

Never in a million years did I think I'd be posting a recipe for Split Pea Soup but here goes. My poor husband has been eating Split Pea soup from a can for years because I'm not a pea lover and was certain I would hate this soup. Actually, I remember my mom made it once when I was a kid and insisted I try it. I recall gagging (probably more for her benefit than because it was really that bad) and swearing I would never, EVER eat it again.

Well, promises are meant to be broken I guess. I decided to try making this in hopes that I could find a meal that both my husband and I would be excited about. I adapted this from a recipe by Dr. Esselstyn and it was a winner. Hubby liked it and (gasp!) so did I. 

Easy Peasy Split Pea Soup

2 cups (1 16 oz. bag) dry split peas
10 cups water
2 T Vogue Veggie Base low-sodium broth powder
2 bay leaves
2 tsp dry mustard
1 onion, chopped
2 tsp minced garlic (I used jarred)
4 - 5 celery stalks, chopped
3 medium carrots, chopped
3 medium red potatoes, diced
Freshly ground black pepper to taste
Sea salt to taste

Rinse split peas and pick through, discarding any foreign objects or stones. Place split peas, water, bay leaves, broth powder, and mustard in a large soup pot. Bring to a boil then lower heat and simmer partially covered for about 20 minutes.

Add onion, garlic, celery, carrots, and potatoes. Cover and simmer for about 45 - 50 minutes, stirring on occasion. Add additional water if soup becomes too thick. When split peas have softened and veggies are tender, add black pepper and sea salt to taste.

Note: In retrospect, I would leave out the garlic as my husband isn't a fan and I didn't feel it really added anything to the flavor ... so why have garlic breath if it's not worth it!