Split Pea Soup

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:

1. 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)
2. Add the onion, garlic, celery, carrots and potato to the mix - let everything simmer for 40 more minutes
3. Add pepper to taste (and additional salt if needed) - serve and eat!

This recipe was adapted from The New Moosewood Cookbook by Mollie Katzen.