Vegetarian Split Pea Soup

Submitted by Leslie in Texas

"This recipe comes from the R.S.V.P. section of a November 1989 issue of Bon Appetit. It was requested from "What's Cooking", a restaurant on 41st Street in New York City. It's thick and hearty, accented with cumin. I've added a peeled and diced potato in with the other veggies to make it a little heartier meal for dinner. I usually run my immersion blender through this to get a little smoother consistancy.It's great served with a good corn bread!"

 

• Ready In: 1hr 25mins
• Ingredients: 10
• Serves: 8

ingredients

• 2 cups dried split peas, rinsed
• 7 cups water or 7 cups vegetable broth
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 tablespoon garlic, finely chopped
• 6 carrots, diced
• 3 celery ribs, diced
• 2 teaspoons cumin
• 1 bay leaf
• salt & freshly ground black pepper, to taste

directions

1. Place split peas in heavy large saucepan; add enough cold water to cover and let soak 15 minutes.
2. Drain peas and return to same pan.
3. Add 7 cups water or vegetable broth and bring to a boil; reduce heat and simmer 45 minutes.
4. Heat oil in large heavy skillet over medium-high heat.
5. Add onion and saute until golden brown, about 10 minutes.
6. Add garlic and saute 3 minutes.
7. Add onion mixture,carrots and celery ( and potato if using) to peas; mix in cumin and season to taste with salt and pepper.
8. Simmer until peas and vegetables are tender, about 20 minutes.
9. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving, thinning with water if necessary.).
10. Ladle soup into bowls and serve.

Reviews

[PescatariYum]

This recipe was very good. The only thing I cut back on was the carrots. I used about 3-4 sliced instead of 6. Also, you have to be careful to keep stirring the pea mixture, as it has a tendency to burn on the bottom (especially during the last 20 minute simmer (to cook veggies). My family always cuts pea soup with a touch of vinegar, so we used that as a condiment.