Smokey Split Pea Soup

By Kathy_S

Be sure that your pot can hold up to 10 cups; you'll need lots of space.

Ingredients

• 1 large yellow onion, chopped
• 2 tbsp (30 mL) EVOO + more for garnish
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 lb (450 g) green split peas, rinsed
• 8 cups (2 L) water
• 1 bay leaf
• 2 tsp (10 mL) fresh thyme or 1 tsp (5 mL) dried thyme
• 1/4 tsp (1 mL) hot paprika
• 1/4 cup (60 mL) chopped flat-leaf parsley
• 1 1/2 tsp (7 mL) sea salt
• 2 cups (500 mL) vegetable broth
• Freshly ground black pepper, to taste
• Toasted bread or croutons (optional)

Preparation

Step 1

In rice cooker, combine onion and 2 tbsp oil; cover. Set to cook. Cook 15 to 20 minutes, stirring every 5 minutes, until onions are softened and golden and pot switches back to "keep warm". Add celery to onions. Switch to cook. Cover and cook 15 to 20 minutes until soft. Add split peas, water, bay leaf, thyme and paprika. Cover. Switch back to cook. Cook 1 hour until tender (swhich will stay on cook all this time). Add parsley, salt, stock and pepper. Set to cook for 20 minutes. Remove bay leaf.
Using immersion blender, puree.
Garnish with swirl of oil and croutons, if desired.