Pea Soup with Sun-Dried Tomatoes

Ingredients:

  • 1 1/2 cups split green peas, sorted and rinsed

  • 4 cups (1 quart) water

  • 3 tablespoons olive oil

  • 1 large onion, chopped

  • 2 medium carrots, 1 1/2 cups, chopped

  • 4 garlic cloves, finely chopped

  • 6 cups (1 1/2 quarts) vegetable broth

  • 1/2 cup packed sun-dried tomatoes, cut in small pieces (dry, not in oil)

  • 1 tablespoon fresh rosemary, finely chopped

  • 2 bay leaves

  • 1/2 teaspoon dried thyme

  • 1 teaspoon dried marjoram

  • 1 teaspoon smoked paprika

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 2 teaspoons dijon mustard

  • 1/4 cup chopped parsley

  • a squeeze of lemon to serve

Instructions:

  • Rinse off split peas and add to a pot with 1 quart of unsalted water bring to a boil and simmer for 30 minutes.

  • In a separate soup pot, sauté onion in olive oil for 10 minutes over medium heat, the onion will get brown edges and start to caramelize.

  • Add the garlic and the carrots, sauté 5 minutes more.

  • Add veggie broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, sea salt, black pepper, and dijon.

  • Drain split peas and add in.

  • Simmer gently over medium-low heat, 30 minutes, with a lid-vented, stirring occasionally. Cook until peas are soft and broken down.

  • Add in fresh parsley just before serving and a squeeze of lemon.

  • Adjust to taste with salt and pepper.