Pea soup has been eaten since antiquity; it is mentioned in Aristophanes’ The Birds, and according to one source the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.
Servings 8: calories 270 per serving.
- 2 cups (450 g) green split peas
- 6 to 7 cups (1410 to 1645 ml) water or vegetable stock
- 1 medium-size yellow onion, diced
- 2 or 3 garlic cloves, pressed or minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried marjoram
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground mustard
- 1/4 teaspoon black pepper
- Braggs Aminos and pepper, to taste
- Rinse split peas, checking for any impurities, such as stones or residue.
- Place all ingredients except Braggs and pepper in a soup pot, and bring to a simmer.
- Cover loosely and cook until peas are tender, 1 hour or longer.
- Check occasionally to make sure water has not completely evaporated. Heat should be low-medium.
- For creamier soup, puree in a food processor or blender.