Split Pea Stew

Sort & rinse:
2 c split peas

Put the split peas in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning,
rinse the soaked split peas & drain.

Stovetop or Oven cooking options below:

(Stovetop)
After draining, put the split peas &
2 bay leaves
in a pot.

Cover the split peas with:
2" of water
above the split peas & bring to a gentle boil.
Reduce heat, cover & with the lid slightly ajar simmer 45 min. - 1 hr., stirring occasionally.

After simmering split peas, add:
1 c diced celery
1 1/2 c diced carrots
1 1/4 c diced onions
2 t basil
2 t garlic powder
2 1/2 t salt
to the pot & continue simmering uncovered for 40 - 45 min. more.

Stir occasionally, adding more water if the stew gets too dry.

Discard bay leaves after cooking & serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.

(Oven)
Preheat oven at 400º
After draining, put the split peas &
2 bay leaves
in a casserole dish.

Cover the split peas with:
1 1/2" - 2" of water
above the split peas.
Bake covered with the lid slightly ajar at 400º for 2 1/2 hrs. or more, until peas are soft.

After baking split peas, add:
1 c diced celery
1 1/2 c diced carrots
1 1/4 c diced onions
2 t basil
2 t garlic powder
2 1/2 t salt
to the casserole dish & stir.
Continue baking at 400º for 1 hr. to 1 1/4 hr.

If the stew needs more water, always add boiling water when cooking in an oven, so the dish does not crack.

Discard bay leaves after baking & serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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