Split Pea Soup

Whoa!  This weekend has been COLD.  Yikes!  On Friday evening, I had a broomball game and, I’ll admit, was not particularly looking forward to braving the elements.  But as usual, once I got running around / falling down on the ice, I was toasty warm.  I do like to think that in addition to the 3 layers of long underwear and running around, this split pea soup I made before the game also helped to keep me warm.  This vegetarian alternative to a traditional pork-based split pea soup really is quite flavorful.

Split Pea Soup adapted from Sundays at the Moosewood
1 c. dried split peas
3 c. water
2. chopped onions
3 garlic cloves, minced
4 Tbsp. olive oil
2 bay leaves
1 tsp. ground cumin
1/2 tsp. cinnamon
1/4 tsp. cayenne
1/2 tsp. ground cardomom
2 c. vegetable stock
2 tsp. fresh lemon juice
1/4 c. chopped parsley
salt and pepper to taste

1.  Rinse the split peas.  Put in a soup pot with 3 c. water and bring to a boil.  Reduce heat, cover and simmer for 45 mins.
2.  While peas are cooking, saute onions and garlic in olive oil until onions are transparent.  Mix in the spices and saute another 5 to 10 minutes, stirring frequently.  Set aside.
3.  When peas are cooked, add onion mixture, vegetable stock, lemon juice and parsley.  Remove approximately 1 to 2 cups of soup mixture and puree.  Mix pureed mixture in soup.  Salt and pepper to taste.
4.  Enjoy!!



One response to “Split Pea Soup

  1. Pingback: Homemade Crackers and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

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