Vegetarian Split Pea Soup
Serves 4
Although often made with a ham bone, this version of split pea soup is so hearty and heart healthy, you won't miss the meat. Serve with thick slices of rustic bread.
Ingredients:
- 12 Tbl. vegetable oil
- 1 each medium carrot, celery, parsnip, and onion, finely chopped
- 1/2 pound green split peas, rinsed and picked over
- 1.5 oz Veggie-Stock Gold + 4 cups hot water
- 1/2 tsp. dried thyme leaves
- 1 bay leaf
- Salt & pepper to taste
Procedure:
Heat oil in large heavy pot over medium heat. Stir in vegetables and sauté until softened, 8 to 10 minutes, stirring occasionally. Add peas, the diluted stock, thyme, bay leaf, and salt and pepper.
Bring mixture to a boil, cover, and reduce heat so liquid is simmering. Cook until peas are very tender, about 1 to 1-1/4 hours. Remove bay leaf. Transfer mixture to a food processor and pulse until almost smooth. Return to pot and heat until hot, adding more water, if necessary. Soup should be rather thick.
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