Split Pea Soup

From: Cooking On a Shoestring. First printed it in Hot Off the Griddle #45, November 1995.

INGREDIENTS

• 1 1/2 lbs split peas
• 3 inch sprig of rosemary
• 1 bay leaf
• 2 carrots
• 1 large potato
• 3 stalks celery
• 1 small onion
• 1/4 cup olive oil
• 1 tsp salt
• 3 garlic cloves, minced
• 2 tbsp finely chopped fresh rosemary, or 2 tsp dried

METHOD

1. Soak the peas overnight.
2. Wash the peas, put them in a large soup pot and cover them with 2 inches of water.
3. Add the rosemary sprig and bay leaf.
4. Cover and bring to a boil, reduce the heat, and simmer for 20 minutes.
5. Chop the carrots, potato, celery and onion and saute them in small pan in oil for 10 minutes.
6. Add them to the peas with the salt, garlic, and the remaining rosemary.
7. Cook over low heat for 25 minutes, stirring occasionally.
8. Salt to taste.