Pea soup (hatch)

Yield: 1 Servings

Measure Ingredient
3 cups Split peas {yellow & green}
\N \N Rinse well and let soak in a
\N \N Bowl of
\N \N Salted water with a few
\N drop Liquid smoke for 3 or 4
\N \N Hours
2 \N Onions, finely chopped
2 \N Carrots, grated
\N x Vegetable stock
\N x Balsamic vinegar
1 cup Frozen peas {optional}
\N x Liquid smoke.

Saute onions & carrots in a splash of balsamic vinegar. Add about ¼ cup water and 4 or so spoonfuls of vegetable stock {or 2 or 3 cubes I suppose}. Turn off heat.

When peas are finished soaking, rinse well, add fresh water to bowl until the peas are covered. Place in pot with sauted onions & carrots. Bring to a rolling boil, add a few drops of liquid smoke, reduce to medium heat and let cook away for an hour or more. Add frozen peas.

When cooked through I used a potato masher and finished mushing up the peas.

Goes great with fresh homemade bread! Posted by Janet Hatch <janet.hatch@...> to the Fatfree Digest [Volume 15 Issue 9] Feb. 9, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....


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