Split Pea Soup With Sherry

Name: Split Pea Soup With Sherry
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 6 serving(s)
Ingredients: 1 lb dried split peas; 4 (15 ounce) cans low sodium vegetable broth; 1 bay leaf; 1/2 teaspoon dried thyme; 1 teaspoon ground cumin; 1 medium onion, chopped; 4 stalks celery, chopped; 3 medium carrots, chopped; 1 cup mushroom, chopped; 2 garlic cloves, minced; 2 tablespoons dry sherry

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Recipe by Anne Sainz

This is based on a recipe from drfuhrman.com. It is a delicious split pea soup with some extras that give the flavor an interesting twist. I simplified the instructions to make it easier to prepare.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).…..You can reduce prep time by using frozen or pre-chopped vegetables and jarred garlic.

READY IN: 2hrs 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

lb dried split peas
4

(15 ounce) cans low sodium vegetable broth
1

bay leaf
¹⁄₂

teaspoon dried thyme
1

teaspoon ground cumin
1

medium onion, chopped
4

stalks celery, chopped
3

medium carrots, chopped
1

cup mushroom, chopped
2

garlic cloves, minced
2

tablespoons dry sherry

DIRECTIONS

Chop onion, celery, carrots, mushrooms and garlic and set aside.
Rinse split peas. In a large soup pot (at least 7 quarts), combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
When peas have cooked for 1 hour, stir in chopped vegetables.
Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
Discard bay leaf.
Stir in Sherry.

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