Last night we had a dusting of snow – little less than an inch, but it was pretty darned cold! I made some cornbread for dinner last night to add a little comfort food at dinnertime to take the chill off! Have a bit of it left over and some veggies in the fridge that need to be used, so off to the soup pot for them!
I’m thinking vegetarian split pea soup! It’s a filling meal with salad and cornbread. This makes quite a bit – I’ll end up freezing some of mine.
Vegetarian Split Pea Soup
Serves 6 easily
16 oz green split peas
1 medium/large onion
3 stalks celery, leaves included
1 clove garlic, minced
1 bay leaf
3-4 tbl fresh parsley, chopped, or
2 TBL dried parsley
1 TBL sea salt
1 tsp freshly grated black pepper
1/2 tsp celery seed
In large 6-8 quart pot, add 8 cups water. Chop onions and celery and add to pot. Grate the carrots, and add them with the minced garlic and all other ingredients EXCEPT split peas.
Bring to boil and then reduce to simmer for 20 minutes.
Wash and rinse peas. Add to soup pot. Cover and simmer until peas are tender, about 20-30 minutes. Check and stir about every 10 minutes, making sure to stir from the bottom as peas can “sink” and burn. Add more water if necessary (peas are not yet soft and the soup is no longer “soupy.”) When done, remove bay leaf. Check to see if soup needs salt (if you’ve had to add a bit of water, then it may need a little more) and serve immediately.
Top as you like – garlic croutons, creme fraiche or sour cream.
Served with salad and cornbread, makes a hearty meal!