- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic (1 teaspoon dry garlic)
- 1 large onion, finely chopped
- 6 cups water
- 1-1/2 teaspoons salt
- 1-1/2 cups dry split peas
First heat the oil in a large pot over medium heat. Sauté the onion and garlic in the fat until they are tender and fragrant. Be careful not to burn the garlic. Next add the water, salt and split peas. Stir it up and bring it to a boil. Reduce the heat to medium low. Cover the pot with a lid or handy pizza pan. Allow it to simmer on the back of the stove for about two hours. The split peas will disintegrate, forming a nice thick stew. You may need to thin the soup out with a little water if it gets too thick. Serve the soup hot with a nice crusty bread or whole wheat muffins. If you like you may add a couple of chopped carrots and a few chopped celery stalks for flavor during the last hour of cooking. This soup is very hearty, and is made without stock or milk. Serves about 6, the recipe is easily doubled for company.