Monday, March 10, 2008
Vegetable Pea Soup
I prefer this particular pea soup over pea soup made with ham. And I prefer yellow split peas to green ones. If using yellow split peas, make the soup on the stovetop and not a crock pot, as long cooking in the crock pot turns the peas brown.
8 cups water or vegetable broth
2 cups green or yellow split peas
1 large onion, quartered and thinly sliced
2 large cloves garlic, minced
1 cup chopped carrots
1 tbsp. parsley
1/2 tsp. basil
1 tsp. salt
1/2 tsp. pepper
1 bay leaf
1 medium russet potatoes, peeled and diced
1/2 of one 10oz package chopped spinach
Bring water or vegetable broth to a boil in a large soup pot. Add the split peas through the bay leaf. Simmer 1 hour. Add the diced potatoes. Simmer until the potatoes are tender, about 15 minutes. Turn off the heat and add the spinach (I add it frozen and stir until the spinach is broken up and thawed). Adjust seasonings to taste and serve hot. This soup tastes even better the next day.