Easy Vegetarian Pea Soup Recipe

Here’s what I used to make eight portions of vegetarian split pea soup for just $2.65, much cheaper than the $10.95 I paid for a bowl at a restaurant.

• 2 cups green and yellow split peas: $1.65
• 2 carrots: $0.25
• 1 onion: $0.25
• Olive oil, bay leaf (optional), sea salt, ground pepper, hot sauce, lemon juice, ground cumin: $0.50 (approximate)
• 7 cups water: $0
• Knowing the hair in the soup is mine: PRICELESS

INSTRUCTIONS: In a large pot, heat olive oil (enough to coat bottom of pot) over medium-high heat. Chop onion and carrots and sauté in olive oil, stirring occasionally. When onions are soft and translucent (about 10 minutes), add 2 cups of split peas (green and/or yellow), a couple shakes of ground cumin, unrefined sea salt, fresh ground pepper and stir. Then add 7 cups of cold water and a bay leaf. Stir once. Bring mixture to a boil, and then return to a simmer. Partly cover pot with a lid. Cook for about 45 minutes, stirring occasionally.

Soup is done when most of the water is absorbed and the peas are soft and easily break apart. Remove bay leaf if using and mash mixture with potato masher or use blender or hand-held immersion blender. If soup is too thick for your liking, add water to achieve desired consistency. Season to taste with more salt, pepper and cumin, plus hot sauce and lemon juice.

The soup’s flavor will improve over the course of several days. Store in refrigerator. Soup will thicken in fridge, so add a little water when reheating.