“Savory Split Pea Soup…”

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, thinly sliced
• 1 yellow onion, thinly sliced
• 3 stalks celery, thinly sliced
• 1 tablespoon dried parsley

• Pinch of rosemary
• 1 tablespoon vegan bouillon mix
• 2 cups dry green split peas
• 1 bay leaf
• Salt and pepper, to taste
• 1/2 tablespoons fresh basil leaves, thinly sliced

Directions

1. In a deep and large pot, add olive oil and fry the vegetables on medium-high heat until
   softened and the onions are translucent and starting to brown. Stir in the parsley and
   rosemary.
2. Add water to your pot, filling to 1/2″ from the top. Set the heat to high, dissolve bouillon and
   add the split peas, bay leaf, salt, and pepper.
3. Bring to a boil, then turn down heat to medium, cover, and wait, stirring occasionally. It will
   take about 1 hour or more to cook down, but patience is a virtue, especially since this soup is so
   good and simple.
4. Give it a good stir with a whisk once the peas are mushy; this will make the soup creamy
   without making a mess with the blender. Stir in the basil.
5. If you like a thicker soup, let it boil down longer until the desired consistency is reached. If
   you like a thinner soup, feel free to add water when you notice it becoming too thick.

It’s impossible to make this soup taste bad. Hope you like it as much as I do. Fresh basil makes
this split pea soup an absolutely to die for dish.