I don’t often post recipes, but when I do, it’s a recipe I like and want to keep handy. This is one of those cases.
The engineer in me appreciates how few measuring cups and spoons this recipe uses.1I suspect the measurements aren’t that critical. Clean up is easy.
Also, I don’t stress over chopped versus sliced. Everything is going to cook until soft. I just don’t put in whole carrots and stalks of celery.2Though it does sound like fun to do once. Estimating the (noncritical) measurements will just be a little harder. I expect I’d have to cut the carrots and celery small enough to submerge in the water, though?
- 2 cups split peas, rinsed
- 6 cups hot water
- 1 cup sliced or diced carrots
- 1 cup sliced celery
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne
Combine all ingredients in a large covered kettle. Simmer for 1 to 2 hours, until the peas are tender.
- Use vegetable stock instead of water.
- Combine all of the ingredients in a slow cooker. Cook for 3 to 4 hours, until the peas are tender.
- Or, combine all of the ingredients in a pressure cooker like an Instant Pot. So far, I’ve tried cooking at high pressure for 18 minutes. It was maybe too creamy. I might try a minute or two less next time.