Friday, November 19, 2010

Recipe from "The Vault": Vegetarian/Vegan Split Pea Soup

Split Pea Soup
Nothing warms the body or soothes the soul more than a bowl of homemade soup.  Split pea soup is hearty, thick and satisfying enough to serve as a light supper with a tossed salad and crusty whole grain bread or rolls. 

Classic Split pea soup is cooked with ham hocks to add flavor but you can make a vegetarian version that tastes just as good without all that extra fat and sodium. This is one of my oldest and easiest recipes for split pea soup.  I have making it for years and it is always so delicious! This is perfect for Sundays when you are just hanging around watching football. You just have to get up and stir it once in awhile.  Your whole house will smell so good as it simmers on the stove.  Enjoy!

1 lb. dry green split peas (rinsed and picked over for stones, etc.)
2 qts water
1 bay leaf
3 onions
3 whole cloves
6 ribs of celery, sliced
2 carrots, sliced
2 small turnips, diced
1 Tablespoon salt
1/2 teaspoon pepper
1/4 cup olive oil
dash of liquid smoke (if desired)

Place the peas in a large pot with water. Bring to a boil, simmer 30 minutes. Add the bay leaf, 1 onion studded with the cloves, celery, carrots,  turnips, salt and pepper.  Cover and simmer 30 minutes more.  Chop the remaining onions and coool in oil until tender but not brown.  Add to the soup, along with a dash (about 1/4 teaspoon) of the liquid smoke (if desired) and simmer 30 minutes more.  Serve warm with crusty whole grain bread for dipping.

Makes 8-10 servings......

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