Mario’s Osteria’s split pea soup

2 tablespoons olive or canola oil

3⁄4 cup diced onions

2⁄3 cup diced celery

1⁄2 cup diced carrots

1 tablespoon minced garlic

1 pound split peas, rinsed and sorted

9 cups water

2 tablespoons vegetable base, such as Better than Bouillon

Salt and black pepper, to taste

Croutons, homemade or packaged, optional, for garnish

1. Using a large saucepan over medium heat, heat the oil. Saute onions, celery and carrots until soft and onions are translucent. Add the garlic and saute until fragrant, about 1 minute.

2. Increase heat to medium high water, add peas, water and vegetable base. Bring to a boil, stirring to combine. Reduce to a low simmer and cook until peas are soft, about an hour. Season with salt and pepper, to taste.

3. Using a blender, working in batches, puree soup until smooth. Alternatively, use a handheld stick blender.

4. To serve, rewarm soup, if needed. Ladle soup into serving bowls and top with croutons, if desired.

Makes about 2 ½ quarts

Nutrition information per 1 cup serving: 170 calories, 17% calories from fat, 3g fat, 2g saturated fat, 0mg cholesterol, 27g carbohydrates, 4g total sugar, 0g added sugar, 10g protein, 277mg sodium, 10g fiber