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Monday, January 6, 2014

Hot Split Pea Soup for a Cold Night

It's going to be another cold one tomorrow, -15% here with the wind chill. That's a bit crazy!  I'm ready for spring, but it's only January!  With weather like this, I love a hot and hearty soup. One of my favorites is split pea. Here's a vegan version I started making a few years ago.

2 1/4 cups dried split peas
2 quarts cold water 
2 onions, thinly sliced 
1/2 teaspoon Himalayan salt 
1/4 teaspoon ground black pepper 
1 teaspoon dried marjoram 
3 stalks celery, chopped 
3 carrots, chopped 
1 peeled potato, diced

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

Once peas are soaked, add onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Use an immersion blender to puree soup to your desired consistency.

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