Split pea stew with chunky vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Yellow split peas, dry |
| 6 | cups | ;water |
| 2 | Plum tomatoes OR | |
| 1 | medium | Tomato; chopped |
| 2 | Garlic cloves; chopped | |
| ¼ | cup | Parsley; chopped |
| 1 | teaspoon | Dill weed, dried OR |
| 1 | tablespoon | Dill, fresh; chopped |
| 2 | cups | Sweet potatoes; peeled,cubed |
| 2 | cups | Broccoli florets, small |
| Chopped parsley for garnish | ||
Directions
soak peas in 4 cups water for 4 hours or longer. In a medium saucepan, bring peas and soaking water to a boil. Add tomatoes.
Simmer, covered, until peas arevery soft, 20 to 25 minutes. In a blender or food processor, puree 2 cups of pea mixtureuntil smooth, adding a little extra water if necessry. Return pureed peas to the saucepan. Cover and keep warm.
In a large, deep pot, combine onion, garlic, parsley, dill, sweet potatoes and remaining 2 cups water. Bring to a boil, reduce heat and simmer 6 to 7 minutes. Ad broccoli and simmer another 6 to 8 minutes, or until broccoli is tneder but still crunchy. Add pea mixture, reduce heat to low, cover and cook gently until just heated through.
Serve garnished with parsley. Serves 4.
Per serving: 271 cal; 16 g prot; 1 g fat; 54 g carb; 0 chol; 38 mg sod; vegan
Source: Vegetarian Times, Jan 92/MM by DEEANNE