Hearty Split Pea Vegetable Soup
By Mary McDougall
This is a thick soup filled with chunky vegetables and it is very comforting on a cool, rainy day. Serve by itself in a bowl, or ladle over brown rice for a satisfying meal.
Serves: 6-8
Prep Time: 15 min
Cook Time: 60 min
Ingredients
2 Cups
Dried split peas
8 Cups
Water
1
Onion, chopped
3 Stalks
Celery, chopped
2
Carrots, chopped
2 Cups
Fingerling potatoes, chopped
2 Cloves
Garlic, minced
2 Tbsp
Parsley flakes
2
Bay leaves
1 Tsp
Dry mustard
1/2 Tsp
Smoked paprika
Freshly ground white pepper
1
Large tomato, chopped
1/2 Cup
Chopped fresh cilantro or parsley
Directions
Place the peas and water in a large soup pot. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Add the remaining ingredients, except the tomato and fresh cilantro or parsley. Mix well, bring to a boil again, reduce heat, cover and simmer for about 45 minutes, until all vegetables are tender. Add the tomato and fresh cilantro or parsley. Season with a bit of sea salt, if desired. Mix well and let rest for 5 minutes before serving.
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