Ingredients:
- 2 cups dried peas, soaked overnight, drained and rinsed
- 1 red onion, diced
- 2 carrots, chopped
- 2 celery ribs, chopped
- 5 garlic cloves minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 2 cups water
- 1 tsp cumin
- 1 tsp pepper
- 1 tsp salt
- 2 tsp oregano
- 2 bay leaves
- In a large pot, heat oil over medium-high heat.
- Add red onion and saute until soft.
- Add garlic and let bloom.
- Add seasoning and let bloom.
- Add carrots and celery and cook for a few minutes.
- Add peas, broth, and water and bring to a boil.
- Reduce heat and simmer until peas are soft.
- Puree in blender (in batches).
- Return to pot, season with salt and pepper to taste.
