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Split Pea Soup with Smoked Gouda

Soup | November 18, 2015 | By



3 tablesspoon olive oil

1 cup chopped onions

4 cloves garlic, minced

1 teaspoon  smoked paprika

2 bay leaves

1 teaspoon ground black pepper

2 teaspoon salt

2 cups  diced carrots

1 cup  diced celery

1 pound dried split peas

8 cup vegetable stock ( low sodium)

2 cups sredded  smoked Gouda cheese

1/4 cup  parsley


In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, smoked paprika,  bay leaves, salt and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, cellery , 1/2 pound of split peas, and vegetable stock. Bring to a boil, then simmer uncovered for 30  minutes. Add the remaining split peas and continue to simmer for another 20 minutes,or until all the peas are soft. Stir frequently .Taste for salt and pepper. Serve hot with grated  smoked Gouda cheese and  sprinkle with parsley.




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Georgia Bitay