I’ve been so excited to make split pea soup since I received my first immersion blender from my sister in law. I started off following this recipe, but due to supplies in hand, mine turned into something entirely different.

• No leeks? One while sweet onion!
• No vegetable stock? Jarred vegetable bouillon!
• Only half a bag of split green peas? Use lentils for the rest!
• No carrots or celery? Broccoli!
• Not green enough? Add frozen peas at the end!

Things I learned for next time:

1. Remember to take out the bay leaves.
2. Bouillon is really salty. Try 1/3 of the recommended amount then add more to taste.

I served it over (premade) whole grain rice and (fresh made) pearl barley.

Seems like it’s a pretty forgiving soup. I might slip some greens in there next time, too. 🙂