A Cookbook of Vegetarian Favorites from The Expanding Light Retreat
by Diksha McCord (Blanche Agassy McCord)
Split Pea Soup
Delicious and satisfying, especially for a cool-weather meal.
Spring, Autumn, Winter
Preparation time: 20 minutes
Cooking time: 60–75 minutes
Place in a large soup pot:
1 cup dry split peas
4 cups water
2 bay leaves
1 teaspoon salt
Bring to a boil, cover, and simmer for 45–60 minutes. (Stir often to keep split peas from burning or sticking to bottom of pot. A flame diffuser is helpful, too.) When split peas get soft, discard bay leaves.
Meanwhile, sauté until onions are translucent:
3 tablespoons canola or sun?ower oil
1 small onion, minced
3 cloves of garlic, peeled and minced
1 medium carrot, peeled and cut into half rounds
1 cup mushrooms, sliced
Sauté for an additional 5 minutes. Add sautéed vegetables to split peas and simmer together for 15 minutes.
2 tablespoons tamari or Bragg Liquid Aminos
1/4 teaspoon black pepper
salt to taste
Before serving, mix in:
1 tablespoon sesame seeds, roasted
2–4 tablespoons fresh parsley, minced
Serving idea: Excellent with Plain Rice, Basic Whole Wheat Bread or Whole Wheat Biscuits, and Potato-Garlic Spread.