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“This recipe is from the actress, Judy Collins.”
READY IN:
3hrs 15mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

  • 1 (16 ounce) package yellow split peas, rinsed
  • 2 (10 1/2 ounce) cans chicken broth
  • 2 cups water
  • 1 (9 ounce) envelope dry onion soup mix (recommended is Lipton)
  • 1 12 cups baby carrots, rinsed and sliced
  • 2 large vidalia onions, chopped
  • 6 stalks celery, trimmed and diced
  • 1 large leek, stripped of their outer leaves, rinsed, and chopped
  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 4 tablespoons soy sauce or 4 tablespoons tamari
  • 2 tablespoons balsamic vinegar
  • salt and pepper, to taste

Directions

  1. In a large pot, combine peas, broth, water, and soup mix. Stir well. Add carrots, onions, celery, leeks, garlic, mustard, tamari, and balsamic vinegar. If mixture seems too thick, pour in a little more water.
  2. Bring to a full boil over medium, reduce heat to a simmer, and cook for about 2 hours, stirring and skimming surface occasionally.
  3. Remove from heat and let sit for an hour at room temperature.
  4. Puree, in several batches, in a food processor or blender until smooth. Add salt and pepper to taste.

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