1 onion (1-1/2 cups/150g.), peeled and chopped
2 cloves garlic, smashed
1 Tbsp. olive oil
2 cups (448 g.) dried split peas
2-3 (110g) carrots, diced
2 (120g) stalks celery, diced
1 bay leaf
1 Tbsp. soy sauce
3-4 cups vegetable broth
balsamic vinegar (optional)
Sour cream (optional)
Heat a large, heavy pan over medium heat. Add oil and onion. Cook, stirring frequently, until onion is limp, about 5 minutes. Add garlic.
While onion cooks, sort split peas and discard debris, then rinse and drain.
Add carrots, celery, veggie broth, soy sauce, bay leaf and peas. Bring mixture to a boil. Reduce heat, cover, and simmer. Cook until peas are tender to the bite, 45-60 minutes. If you like a creamy soup, puree all or part of the mixture with a stick blender. Garnish with balsamic vinegar or sour cream, if desired. Serve with cornbread.