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split-pea-soup recipe

Date:    Thu, 21 Oct 93 15:07:36 PDT
 From:    therese@garnet.berkeley.edu
 From Mollie Katzen's revised edition of the Moosewood cookbook.
 Yummers!  Enjoy with some hearty bread and a nice baked apple or
 poached pear for dessert!
 Split Pea Soup
 3 cups dry split peas
 about 7 cups water or veggie stock
 1 bay leaf
 1/2 to 1 tsp dry mustard
 2 cups minced onion
 4-5 medium cloves garlic, crushed
 3 stalks celery, sliced thin
 2 medium carrots, sliced or diced
 1 small potato, cut in half lengthwise and sliced thinly
 1 tsp salt (reduced from 2 tsp, you can reduce it further or omit it)
 lots of fresh-ground black pepper
 3-4 Tbls red wine or cider vinegar (balsamic would be good, too)
 Place split peas, water or stock, bay leaf and dry mustard in a large 
 soup kettle.  Bring to a boil, reduce heat to lowest setting, and simmer 
 for about 20 minutes, partially covered.  Add onion, garlic, celery,
 carrots, and potato.  Partially cover and simmer for an additional 40
 minutes, stirring occasionally.  Add pepper, vinegar, and salt if desired.
 Serve topped with fresh tomato and/or minced parsley.  
 Note:  I always put in a big potato because I like them so much.  This is
 a THICK soup, more like a stew, and is very hearty.  Hm.  I might have to
 make a batch this weekend!  Too bad my husband's not a soup-lover.
 kwvegan vegan