Split Pea Soup With Sherry

Submitted 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
• Ingredients: 11
• Serves: 6

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

directions

1. Chop onion, celery, carrots, mushrooms and garlic and set aside.
2. 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.
3. When peas have cooked for 1 hour, stir in chopped vegetables.
4. Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
5. Discard bay leaf.
6. Stir in Sherry.