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By: Steve B.
| Description: | ||
| Time: | 1 hr 20 min (10 min to prepare, 1 hr 10 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 each stalks celery, diced 1 each to 2 carrots, diced 1 each medium, or 2 small potatoes, peeled & diced 1 each onion 3 each bay leaves, Salt and pepper to taste 1 teaspoon marjoram 0.5 teaspoon thyme 0.25 each cup. fresh parsley, chopped 3 each to 4 Tablespoon vinegar (red wine or white) 8 each to 11 cups water 0.5 cups split-peas |
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| Directions: | ||
| 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. |
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| Notes: | ||
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