It is COLD outside!!!! What better time to make a nice big pot of soup. One of my favorite winter-time soups is Split Pea Soup. It is hearty, warming, inexpensive, and very tasty. Most recipes have ham, sausage, or some other icky pig parts in it. (The vegetarian in me speaks out here)
Here is a very yummy vegetarian version of pea soup. Start it about 6 hours before you want to eat.
In a large soup pot, bring to an-almost-boil, and then turn down to the lowest possible setting, skimming off any foam that may have formed, simmering for 3-1/2 hours:
- 3 cups dry split peas
- 8 cups water
- 2 bay leaves
- 2 teaspoons salt
At the 3-1/2 hour mark, in a separate pot on medium heat, place 2 tablespoons of oil, and add, in this order:
- 2 descent-sized onions, minced
- 4 cloves chopped garlic
- 4 large stocks celery, diced
- 6 large carrots, diced
- 2 large potatoes, quartered and sliced thinly (I like red potatoes, scrubbed, with the skins on)
After the onions begin to soften, add 1/2 cup water, cover, and simmer until all vegetables are tender (about 20 minutes), then add to the pot of peas. Continue to simmer for another hour.
About 15 minutes before serving, add:
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground thyme
***This soup will thicken when it refridgerated, so if you have leftovers, add a little water to the pot when you reheat it to desired consistency.