2cupsdried split peaschecked carefully for debris and rinsed
2medium potatoescoarsely chopped
1large bay leaf
1-2teaspoonsLiquid Smoke or smoked salt to taste
2teaspoonssaltor to taste
freshly ground black pepperto taste
Heat a pressure cooker or Dutch oven over high heat. Add the onions and saute for about 5 minutes, scraping the bottom of the pan often, until they begin to caramelize. (Add water by the tablespoon if necessary to prevent sticking.) 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; for regular cooking, add 8 cups water. Stir in the potatoes, bay leaf, basil, thyme, and celery seed.
For pressure cooking: Seal the cooker and bring to high pressure. Lower heat and cook at high pressure for 6 minutes (8 minutes for electric pressure cooker). 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.
For both methods: Once the peas are tender, 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!
This soup is zero points on WW Purple or Freestyle plan.