Low-sodium chicken broth 1 1/2 litres
Split peas, rinsed 350g | 2 cups
Celery stalks, rinsed, trimmed and finely diced 3
Carrots, peeled and finely diced 3
Onion, peeled and finely chopped 1 large
Worcestershire sauce 1 tbsp
Ground cumin 1/2 tsp
Freshly cracked ground pepper to taste
Fresh parsley 2 tbsp
Crusty bread, to serve
Preheat oven to 375º F.
Place all ingredients except the parsley in a large ovenproof pot, such as a Dutch oven. Bring to a boil, and cook for 10 minutes, stirring occasionally. Remove from heat.
Cover pot and place in preheated oven. Cook for 1 hour or until the peas are tender.
Ladle hot soup into serving bowls. Garnish with chopped parsley. Serve with crusty bread.