SPLIT PEA SOUP
By
Roda Laser
@Roda
1
Split peas are great for soup. Sometimes I cook them similar to dried beans. Split peas do not tend to create the "after effects" that beans can. I liked this recipe because it is meat free. I am not a vegetarian, but I really don't like meat at every meal. Plus this in another recipe from the Mayo-Clinic cookbook. My "new favorite" book. Enjoy!
Ingredients
- 2 c
- green or yellow dried split peas
- 1 Tbsp
- olive oil
- 2
- celery stalks, chopped
- 2
- carrots, chopped
- 2 clove
- minced garlic
- 1
- onion, chopped
- 1/2 tsp
- ground pepper
- 4 c
- water
- 2 c
- vegetable stock
- 1
- bay leaf
- 1/2 tsp
- dried thyme
- 1/8 tsp
- ground cloves
How to Make SPLIT PEA SOUP
- 1Rinse and thoroughly drain the split peas.
- 2In large saucepan over medium heat, heat oil. Add celery, carrots, garlic, onion, and pepper. Saute until vegetables are wilted, 5-7 min.
- 3Stir in split peas, water, stock, bay leaf, thyme, and cloves. Increase heat to high and bring to a boil.
- 4Reduce heat to low, partially cover pan, and simmer, stirring occasionally, until soup is thick and the peas are mushy, about 1 hour. If soup is too thick, add 1/4 cup additional water. Remove bay leaf. Serve.
About SPLIT PEA SOUP
Course/Dish: Other Soups
