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Vegetarian Split Pea Soup

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 2 cups split peas, rinsed
  
• 7 cups water
  
• 2 Tbsp vegetable oil
  
• 1 medium onion, chopped
  
• 1 Tbsp finely chopped garlic
  
• 6 carrots, coarsely chopped
  
• 3 celery stalks, coarsely chopped
  
• 2 tsp ground cumin
  
• Salt and freshly ground pepper to taste
  






Instructions



1. Soak peas overnight in cold water. Drain; return to pot.
   
   
2. Add water and bring to a boil; reduce heat. Simmer until peas are tender, adding water, approximately 4 hours.
   
   
3. Heat oil in a heavy skillet over medium-high heat. Add onion and saute until golden brown (about 10 minutes). Add garlic and saute 3 minutes.
   
   
4. Add onion mixture, carrots, and celery to peas. Mix in cumin. Season with salt and pepper. Simmer until carrots are tender, about 20 minutes.
   
   Ladle soup into bowls and serve. Try serving with warm corn tortillas brushed with a touch of melted butter.
   
   






Final Comments


Can be prepared 1 day ahead; cover and refrigerate. Re-warm before serving, thinning water if necessary.