This is based on a recipe from drfuhrman.com. It is a delicious split pea soup with some extras that give the flavor an interesting twist. I simplified the instructions to make it easier to prepare.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).…..You can reduce prep time by using frozen or pre-chopped vegetables and jarred garlic.

Ingredients

6 serv.

dried split peas↗1 lb
low sodium vegetable broth↗4 cans
15 ounce
bay leaf↗1
dried thyme↗1⁄2 teaspoon
ground cumin↗1 teaspoon
medium onion, chopped↗1
stalks celery, chopped↗4
medium carrots, chopped↗3
mushroom, chopped↗1 cup
garlic cloves, minced↗2
dry sherry↗2 tablespoons

Step-by-step instructions

1
Chop onion, celery, carrots, mushrooms and garlic and set aside.
2
Rinse split peas. In a large soup pot (at least 7 quarts), combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
3
When peas have cooked for 1 hour, stir in chopped vegetables.
4
Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
5
Discard bay leaf.
6
Stir in Sherry.

Source: food.com

Original recipe ↗

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