Split Pea Soup with White Potatoes
8 cups vegetable stock
1 onion, chopped
2 celery stalks, sliced
2 carrots, chopped
1 teaspoon celery seed
1 teaspoon basil
2 tablespoons parsley flakes
1/2 teaspoon salt-free seasoning
2 bay leaves
2 cups dried split peas
1/4 c barley
2 potatoes, diced
In a large pot, saute onions in 1/4 cup water or vegetable stock for 5 minutes. Add celery and carrots and saute 5 more minutes, adding more liquid if necessary. Add garlic, celery seed, basil, parsley and salt-free seasoning and cook one minute longer.
Put the remaining water or vegetable stock into the pot along with the bay leaves, peas, barley and potatoes. Bring to boil, reduce heat, cover and cook over low heat for 1 to 1 1/2 hours or until peas are tender.
or
Place all ingredients in a pressure cooker and cook at high pressure for 20 minutes. Allow pressure to release naturally.
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l large onion, diced
1 medium carrot, diced
1 celery stalk, diced
3 cloves garlic, minced
1 bay leaf
2 teaspoons minced rosemary
2 teaspoons thyme leaves
1 teaspoon smoked paprika
1 large sweet potato, peeled and diced
1 1/2 cups split peas
6 cups vegetable stock
salt and freshly ground pepper to taste
Place the onion, carrot and celery in a large saucepan and saute over medium heat for 10 minutes, or until the onion is translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic, bay leaf, rosemary, thyme, paprika, sweet potato, split peas, and vegetable stock and bring the pot to a boil over high heat. Reduce the heat to medium and cook until the peas are tender, about 50 minutes. Season with salt and pepper.
Make the soup even more colorful and nutritious by adding fresh spinach during the last two minutes of cooking.
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| Split pea soup with spinach |
And here's are recipe for Curried Split Pea Soup.
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