Vegetarian Split Pea Soup - 5/19/11

This is one of the easiest soups you can make.  It is all vegetable, so no having to skim the broth or any such nonsense.  The hardest part is chopping the vegetables, and it really does not take very long.  The richness of flavor comes from the caramelized onions rather than from any kind of meat or sausage.

Add the first ten ingredients to the pot and bring to a boil

1 - 12 oz. package green split peas
1 - 12 oz. package yellow split peas
4-5 thinner carrots, chopped
4-5 stalks of celery, chopped
2 medium onions, chopped
1 tablespoon kosher salt
black pepper to taste
2 teaspoons of dried basil, or to taste
4-5 cloves garlic, smashed and chopped
about 4 quarts of water

4 medium onions, rough chop
6 tablespoons butter

    

Note the difference between the just-starting-to-saute onions on the left, and the caramelized onions on the right

Combine the first 10 ingredients in a large, deep stockpot.  Bring to a boil, then lower heat to about medium to medium high so that soup is at a low boil.  At the same time, in a heavy pot or pan, saute the 4 medium onions in the butter, over medium heat, stirring occasionally for 45 minutes or until the onions are well caramelized.  Add the caramelized onions and all the remaining butter to the soup.  Partially cover the pot, and continue cooking for another 1 1/2 hours, or until it is of the consistency you like.  Do not forget to stir occasionally, to prevent sticking and scorching. Also, keep in mind that as the soup cools, it will become much thicker.  Taste and adjust your seasoning. 

I hope you enjoy this as much as we do.