Thick, Flavorful, Hearty, Split Pea Soup!
1 bag (2 cups) split peas, no presoaking necessary
4 cups vegetable broth
4 cups water
1 vegetable bullion cube
2 large potatoes, peeled and finely chopped
2 stalks celery, finely chopped
1 medium carrot, finely chopped
1 medium onion, finely chopped
1 clove garlic, minced
1 leek, finely sliced
2 bay leaves
2 tablespoons parsley
1 tablespoon basil
1 teaspoon rosemary
1. Combine all ingredients in large pot, stir around a bit, cover and gently simmer for about an hour.
2. Use a potato masher to thoroughly mash everything up. There shouldn't really be major chunks of anything floating around. The potatoes and split peas mashed together will make a nice thick puree. (If you don't have a potato masher, use a large fork, egg beater, whatever you have and beat it vigorously for a few minutes.)
3. Cover and gently simmer for about 30 more minutes. Be sure to add water if needed so that the whole thing isn't sputtering loudly like a stew would. It needs to look watery and soupy, not stewy while it's simmering so that it won't burn. Do not boil!!
4. Uncover and simmer until enough water has evaporated to desired thickness (make sure to stir it around to get a better idea because all the gloop will sink to the bottom and make the soup look more watery than it actually is). Remove bay leaves, salt and pepper to taste, enjoy!