I can't believe I am publishing a post on split pea soup. For years I have lumped this soup into the same category as brussel sprouts, stewed cabbage, liver & onions, anything with cauliflower - basically all my undesirable foods. But, lo-and-behold... I found a split pea soup recipe, did a slight bit of tinkering and voila - this might be one of my new all-time favorite soups!
It's hearty. It's tasty. It's vegan. It's easy to make. And in a time when we are all strapped for cash, it's pretty darn inexpensive!
Happy soup eating! Mmmmmm.
Split pea soup:Ingredients
- 3 cups dry split peas
- 8 cups of water
- 3 bay leaves
- 2 tsp salt
- 3 cups yellow onion - chopped
- 6 cloves of garlic - finely chopped
- 3 stalks of celery - chopped
- 2 carrots - peeled and chopped
- 1 large (or 2 small) baking potatoes - thinly sliced
- fresh ground pepper
Directions:
- Put split peas, water, bay leaves and salt into a large kettle - bring to a boil - reduce heat and simmer for 20 min (partially covered)
- Add the onion, garlic, celery, carrots and potato to the mix - let everything simmer for 40 more minutes
- Add pepper to taste (and additional salt if needed) - serve and eat!
This recipe was adapted from The New Moosewood Cookbook by Mollie Katzen.
