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1 16 oz bag of green split peas
9 cups of water
3 Tbsp. Spirits & Spice Italian Herb Medley Extra Virgin Olive Oil
1 large yellow onion diced
2 large carrots, peeled and sliced
Chicken carcass (optional if you want to make this vegan)
2 Tbsp Spirits & Spice Herbes de Provence
2 dried bay leaves
2 Tbsp kosher salt
2 Tbsp Spirits & Spice Garlic Pepper
In a large stockpot, sauté the onions and carrots in the Italian Herb Medley Extra Virgin Olive Oil over medium heat until onions are glossy and fragrant. Add all remaining ingredients into the pot, bring to a boil. Once it is boiling, stir and turn down the heat to low and cover and simmer. Stir occasionally over low heat for about 3 hours. Check to make sure the peas are soft and mushy and remove the dried bay leaves. Remove the bones from the chicken and reserve the meat to add until after the next step. I usually like to use an immersion blender and blend until the and the soup is creamy, but that is up to you! Enjoy!
From the kitchen of Kim Weiss, owner of Spirits & Spice
