10 c. Water
1 c. Yellow split pea
1 c. Green split pea
3 Onions, medium size, chopped
4 Celery stalks
3 Cloves of garlic, minced
1 tsp. Garlic powder
4 tsp. Chicken stock powder
1 tbsp. Parsley
Salt & fresh ground pepper
Wash the peas and add to boiling water.
Bring water to a boil again, turn down the heat and cover (leave a crack to let the steam out). Simmer for 1.5 – 2 hours, stirring occasionally.
Water may slowly boil down. Add more water as needed, bring the soup to a boil again and turn down the heat.
About 30 min. before the soup is done, add rest of the ingredients.
Add salt and pepper to taste.
This is the vegetarian version of my Split Pea & Ham Soup; it is just as delicious as its carnivorous counterpart but it's healthier since it has a lot less salt. This is an easy recipe to do but it does take a little while to cook. This soup is pretty filling too, so it makes a great lunch that will keep you going for the rest of the day. :) This time, I replaced a white onion with a red one to give the soup a bit of colour.
I have also tried this recipe with 2-3 carrots (chopped small) and that added a nice twist to the soup. The carrots gave the soup a sweet carroty flavour and it was pretty good!