Split pea soup (vegan)
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Water |
| 2 | cups | Green split peas |
| 3 | cups | Chopped celery |
| 2 | cups | Chopped onions |
| 2 | teaspoons | Thyme leaves |
| 2 | Bay leaves | |
| 2 | cups | Carrots; in 1/2\" rounds |
| 4 | Garlic cloves; pressed or mi | |
| 1 | teaspoon | Sweet basil |
| ½ | teaspoon | Dried oregano |
| 2½ | cup | Chopped russet potatoes |
| ¼ | cup | Green onions w/ tops; diced |
| 1 | tablespoon | Spike |
| 1 | tablespoon | Tamari soy sauce |
| 1 | pinch | Cayenne pepper |
| 10 | ounces | Frozen peas rinsed under hot water to |
Directions
In a large 5-6 qt pot bring to a boil water, split peas, celery, onion, thyme and bay leaves. Reduce heat and simmer covered about 20 min or until split peas are a little soft. Add carrots, garlic, basil and oregano, bring to a second boil then continue simmering covered until split peas are very tender and are dissolving to form a thick broth. Add potato and simmer until potato is tender but still firm.
Turn burner to lowest heat. Add green onions, spike tamari sea salt & cayenne pepper to taste. Add peas if desired. Heat gently stirring until peas are tender. Nutrition (per serving): 139 calories Total Fat 1 g (3% of calories) :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á