Ingredients:
- 2 ½ cups dried split peas (soaked in water overnight, than drained)
- 2 tablespoons olive oil or butter
- 1 medium onion, minced
- 1 medium carrot, minced
- 6 cups water
- Roughly ½ cup cubed smoked beef or sausage
- 1 Bay leaf
- 3-4 garlic cloves (finely chopped)
- 1 cup frozen peas
- 1 teaspoon ground paprika
Directions:
- In a large pot over medium heat, warm the butter or olive oil, than add the onion and carrot and sauté until golden brown (5-8 minutes).
- Add the drained split peas and the water, and bring up to a boil. Lower to a simmer, and cook for 1 hour, checking often to maintain the same water level.
- After 1 hour, add the smoked meat and bay leaf, and cook for 45 more minutes.
- Add the garlic and the paprika, and the frozen peas, and season to taste with salt and black pepper. Cook for 5 more minutes, than remove the bay leaf.
- At this point if you like, you can use a blender or a hand blender to puree part of the soup, giving it a thicker, creamier texture. Just be careful to not over-blend your soup.
- Serve this soup hot, with some warm crusty bread for dipping, and a side of pickled vegetables.