Wednesday, January 19, 2011

Split Pea Soup

Have you ever had split pea soup?  I'm not sure I ever had until today.  I've been hearing people talk about it a lot lately, and I found out that it's my hubby's favorite soup.  So, naturally, when I found a great deal on bulk split peas at a {somewhat} local food co-op, I had to get a couple pounds!  So, there I was with lots of peas and a desire to make soup! :)  I poked around a bit for recipes, but most of them either looked not so appealing and/or had pork in them.  :(  So...I made my own, and wowsers, I love the way it turned out!  I also got the idea from my Mom to put a scoop of brown rice in the middle of each bowl as you serve it!  Yum!  So there it's a complete meal, and a healthy one!! :)
Split Pea Soup:
1 lb. Green Split Peas, rinsed (Don't pre-soak)
1 T. Butter/Olive Oil
1 T. Salt
1 c. Onion, diced
2 Cloves of Garlic, minced
2 Carrots, diced
2-4 Stalks of Celery, diced
1 T. Cracked Pepper
3 c. Chicken Broth (or Veg. Broth)
3 c. Water
optional:  Brown rice, cooked

1.  In a large pot saute the garlic and onion in the butter.  Add salt to help draw water out of onions.
2.  Add the rest of the ingredients and bring to a boil.
3.  Let boil for about 5 minutes.  Then turn down to a simmer for about 2 hours or until the peas are tender.  (Check the pot every half hour or so to ensure there is enough liquid to cook the soup, as you may need to add more depending on the temp, etc.)
4.  Soup will be rather thick, so in order to have a thinner soup you may add additional water until it is to your desired consistency.  I for one liked the thicker consistency especially to support the experiment for yourself!
5.  Serve warm, and I highly recommend adding about a 1/4 c. scoop of brown rice to the center of each bowl of soup before serving!  
Yum!  Enjoy!!
Yep.  Yum.  And super, duper healthy!  And hubby and I both love it.  Can you beat that?  :)

  Yields 4 servings.  This would freeze really well too, just fyi!  :)


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