Thick and Hearty Split Pea Soup

this is an amazing soup I found on Fat Free Vegan Kitchen

2 medium onions, chopped
2 cloves garlic, minced
3 carrots, diced
3 ribs celery, chopped
2 cups dried split peas, checked carefully for debris and rinsed
6-8 cups water
2 medium potatoes, coarsely chopped
1 large bay leaf
1/2 teaspoon celery seed
1 teaspoon dried basil
1 teaspoon dried thyme
1-2 teaspoons liquid smoke
2 teaspoons salt (or to taste)
freshly ground black pepper, to taste

Lightly spray the bottom of a pressure cooker or Dutch oven with canola oil. Sauté the onions for about 5 minutes, scraping the bottom of the pan often, until they begin to caramelize. Add the garlic, carrots, and celery and cook for 2 more minutes.

Add the peas to the pot. If you’re using a pressure cooker, add 6 cups of water; forregular cooking, add 8 cups water. Stir in the potatoes, bay leaf, celery seed, basil, and thyme.

For pressure cooking: Seal the cooker and bring to high pressure. Lower heat and cook at high pressure for 6 minutes. Remove from heat and allow the pressure to come down naturally. If beans are not completely cooked, cover loosely and cook (without pressure) until they reach the desired tenderness.

For regular cooking: Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours until peas are soft and disintegrate when stirred.

Add the liquid smoke, salt, and pepper. Check the seasoning and add more herbs if necessary. Cook several minutes uncovered to thicken (or add water to thin). Serve with warm whole-grain bread.

Makes about 8 servings, and tastes even better the next day!

Makes about 8 servings, and tastes even better the next day!

Per serving: 216 Calories (kcal); 1g Total Fat; (2% calories from fat); 13g Protein; 41g Carbohydrate; 0mg Cholesterol; 565mg Sodium; 15g Fiber.