2 tablespoons olive oil
2 small onion, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
2 bay leaves
2 Cans of Vege broth (14.5 oz)
4 cup water
Salt and pepper to taste
16-ounce bag of split peas
Shredded Smoked Swiss cheese (or whatever smoked cheese you like)
Heat a large, heavy pot over medium heat add oil. When oil is hot, add
onion, carrots, celery, bay leaf, salt and pepper. Cook until vegetables
have softened, 5 to 7 minutes.
Add split peas, vege broth and water. Bring soup to a boil. Once
boiling, reduce heat to low and simmer, covered, for an hour and a half
to two hours, until soup is thick. If soup becomes too thick, add more
water to get the consistency you prefer.
This vegetarian version isn't lacking in flavor at all. Slow cooking the
peas gives it the same velvety texture and the bay leaf and vegetables
keep the flavors traditional. The smoked cheese emulates the smoky,
salty ham flavor so add as much as you like to each bow and enjoy.