Split-Pea Soup

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Split-Pea Soup

 

 

2 stalks celery, diced

1 - 2 carrots, diced

1 medium, or 2 small potatoes, peeled & diced

1 onion

3 bay leaves

Salt and pepper to taste

1 tsp. marjoram

1/2 tsp. thyme

1/4 cup fresh parsley, chopped

3 - 4 Tbsp. red vinegar

1 1/2 cups split-peas

 

 

Saute onion, celery, carrot, and bay leaves in water (or oil)

until soft. Add marjoram and thyme, salt, pepper, split-peas, and 7-8

cups water and bring to a boil. Lower to medium-high and cook until

split peas are soft, 50-60 minutes. When soup becomes too thick, add

additional water to prevent it from burning (and to keep it a soup

rather than a stew). Add potatoes and parsley and cook 10 minutes.

Remove from heat, add vinegar, mix well, and serve.