1 tablespoon olive oil
1 medium sweet onion, chopped
3 cloves garlic, minced
1 bay leaf
2 cups dried split peas
¼ cup quinoa
1 ½ teaspoons salt, or more to taste
7 ½ cups water
3 carrots, peeled & chopped
3 potatoes, peeled & diced
3 stalks celery, chopped
½ cup fresh parsley, chopped
½ teaspoon each, dried basil, dried thyme, ground black pepper
- In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, quinoa, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
- Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for at least another hour, or until the peas and vegetables are tender. Add ½ more water if soup begins to dry out.
- Using a stick blender, blender or food processor, puree soup until it reaches desired consistency. Season with additional salt to taste.
- Serve with a drizzle of olive oil & dash of smoked paprika if desired.