I love to have a rich soup in the house, especially in the winter. The main reason is laziness. You don’t have to stand over soup, and a little over-cooking doesn’t hurt. Add some wholesome bread, home-made or store-bought, and a salad, and you have dinner in a pinch. This soup works as comfort food when you get tempted to hit the cookies, too. This simple recipe is low-fat and vegetarian, too.
The only thing to remember is that pea soup can get brown on the bottom if there isn’t enough liquid, so do keep your eye (and your nose) on it.
- 2 cups dried split peas, any color, rinsed well and checked for debris.
- 2 tablespoons oil
- 2 onions, peeled and chopped
- 2-3 carrots, peeled and sliced
- 2-3 celery stalks, sliced
- 1-2 bay leaves
- 2 garlic cloves, chopped
- 2 tablespoons Tamari or soy sauce
- Saute the onions in the oil for 5 minutes.
- Add peas and 4 quarts water.
- Bring to boil, lower the heat and cook for 30 minutes, or ten minutes in a pressure cooker.*
- Add other ingredients and cook for another 30 minutes (10 minutes in the pressure cooker), stirring occasionally, until the peas are very soft. Eat as is or grind with a stick blender or food processor.
- Add a sliced potato or two.
- Substitute Indian spices for the Tamari sauce.
- Add butternut squash.
- Add fresh herbs like basil, parsley or mint.
- Use a slow cooker (crock-pot) instead.
*Pressure cooker notes: Peas make a lot of foam, so be careful when releasing the steam so you won’t get sprayed. It’s best to turn off the heat and wait for the steam to dissipate naturally (natural release method). If you don’t mind mushy carrots and celery, add all the ingredients at the beginning and cook for 20 minutes.
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