| 6 | c. fresh vegetable broth OR 1 can fat-free broth + water to equal 6 cups |
| 1 | tsp. powdered vegetable broth, if using canned broth above |
| 1 | large leek, cleaned and chopped |
| 2 | c. split peas |
| 2 | tsp. sea salt |
| 2 | medium potatoes, diced |
| 1 | small turnip, diced, optional |
| 1/2 | c. finely chopped celery and leaves |
| 1 | large carrot, chopped |
| 1 | tsp. winter savory, crumbled |
| 1/2 | tsp. white pepper |
Rinse peas and combine with broth (+ water and powdered broth, if using) in large pot; bring to boil; stir in leek and sea salt; cover and simmer 1 hour. Add vegetables, savory, pepper, and liquid smoke. Simmer 45 minutes to 1 hour longer, until soup is thick and rich and vegetables are tender. Puree part or all, if desired. Freezes well if pureed. Serve with dollops of fat-free sour cream.
* To ensure tenderness, you may wish to steam or par-boil celery and turnip to partial doneness before adding to recipe.