Sunday Dinner Split Pea Soup

1. 1

   In a large pot, combine peas, broth, water, and soup mix. Stir well. Add carrots, onions, celery, leeks, garlic, mustard, tamari, and balsamic vinegar. If mixture seems too thick, pour in a little more water.

2. 2

   Bring to a full boil over medium, reduce heat to a simmer, and cook for about 2 hours, stirring and skimming surface occasionally.

3. 3

   Remove from heat and let sit for an hour at room temperature.

4. 4

   Puree, in several batches, in a food processor or blender until smooth. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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