Ingredients
- 3 Tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic
- 4 stalks celery, chopped
- 2 medium green squash, chopped
- 3 medium carrots, chopped
- 8 oz yellow split peas
- 8 oz green split peas
- 1½ Tbsp tomato paste
- 1½ tsp sweet paprika
- ½ tsp onion powder
- 2 bay leaves
- Water, as directed below
- Salt and pepper, to taste
- 1 Tbsp consommé (optional)
Directions
- In an 8-quart pot, sauté the onion in the olive oil until lightly golden. Add the garlic and sauté until fragrant.
- Add the celery, green squash and carrots and sauté for 15 minutes.
- Stir in the tomato paste and sauté for another 1–2 minutes, allowing it to deepen in color and develop a rich flavor.
- Lower the heat and add the sweet paprika, onion powder, salt, pepper and consommé, if using. Stir for 10–15 seconds until fragrant.
- Add the yellow and green split peas and bay leaves. Fill the pot with water, leaving a few inches below the rim for bubbling.
- Bring to a boil, then lower to a simmer and cook for about 3 hours, stirring occasionally.
- Remove the bay leaves before serving.
- Leave it chunky – no blending needed. The peas soften and break down as they cook.
