This is my favorite vegan/vegetarian dish of all time: Split Pea Soup!
It is perfect for cold weather, and it makes a ton so there is always some left over. This soup is more like a stew, and can be served over rice as an alternative. You may need to add some water if the soup thickens up too much after being refrigerated.
Besides being tasty, this soup is healthy too. Split peas, whether green or yellow, are high in fiber, protein, and various vitamins and minerals but low in fats.
Peas on Earth Split Pea Soup
- Saute Pan
- Dutch Oven or Large Saucepan
- 3 cups dried green or yellow split peas
- 1 bay leaf
- 2 tsp salt
- 2 tbsp olive oil
- 1 cup minced onion
- 3 cloves crushed garlic fresh
- 1 cup minced celery
- 1 finely cubed potato small
- 2 cups sliced carrots
- 1/4 cup dry red wine
- 1 tsp dry mustard or yellow mustard (if not using dry, use slightly less vinegar)
- 1/2 tsp dry thyme or a few sprigs of fresh, if available
- 3-5 drops sesame oil
- 3 tbsp vinegar
- 1 cup chopped fresh tomatoes or 1 can (chopped finely)
- 1/4 cup freshly chopped parsley
- Rinse split peas in a colander, checking for stones.
- Place split peas, bay leaf and salt in a large pot with seven cups of water.
- Bring to a boil and simmer slowly covered for 1.5–2 hours. It is very important that you stir the peas every few minutes.
- Also, keep your eye on them, as the original recipe said to cook them for 3 hours, but I've never been close to that time before they are totally cooked.
- Heat olive oil in a pan.
- After your oil is hot, saute minced onion and garlic.
- Once onion and garlic start to turn clear, add celery, carrot, and potato until tender (add a little water if necessary).
- Add to soup with tomatoes (if using canned). If using fresh tomatoes, garnish at the end.
- About fifteen minutes before serving time, add wine, mustard, thyme, and sesame oil.
- Just before serving add vinegar, parsley, and (fresh) tomato.
- Serve with pumpernickel or crusty bread.