INGREDIENTS
1 onion, minced
2 tablespoons olive oil
1 bay leaf
1 teaspoon celery seed
1 tablespoon miso (optional)
1 lb split peas
3 quarts water (or vegetable stock)
1 cup carrot, diced
1 cup celery, diced
1 (15 ounce) can garbanzo beans, pureed
1 tablespoon lemon juice
1⁄2 teaspoon basil
1⁄2 teaspoon thyme
2 teaspoons salt
1 dash pepper
DIRECTIONS
Saute the onion with bay leaf and celery seeds in olive oil until soft. Rinse the split peas and check for any foreign matter. Add the water and rinsed peas (and miso, if desired). Bring to a boil. Reduce the heat; cover and simmer for 2 to 2 ½ hours. Add the vegetables, garbanzos, and seasonings; simmer covered for 45 minutes. Thicken, if desired, by simmering uncovered for another 20 to 30 minutes.
For an even thicker stock, process in a blender, in batches.