1 16 oz bag of green split peas
9 cups of water
1 large yellow onion diced
2 large carrots, peeled and sliced
Chicken carcass (optional if you want to make this vegan)
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 EVOO 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. 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
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