This is a soup recipe that I come back to again and again.
Split Pea Soup has got to be one of the satisfying of all “comfort” foods. For me, a big bowl is usually enough on it’s own, without any add-ons like bread or buns. The Cheddar Muffins (2 posts below) are good with this if you are extra hungry!
I’m including the complete recipe on the next page. Note the comment about using Tofurky Beer Brats in lieu of veggie pepperoni. I’ve also included a link to the review of these Tofurky sausages, from my review blog. These work great in this recipe!
SPLIT PEA SOUP
Perfect to warm you up…. on a cold, rainy or snowy day. Full of flavor and stick to your ribs satisfying !!!
Serves 6-8. Freezes well if there’s any left!
3 T. vegetable oil
2 large carrots, diced
1 large white onion, diced
3 stalks celery, diced
2-4 cloves garlic, minced (to taste)
½ (155 gr.) pkg. vegetarian ham, pepperoni OR 1 Tofurky Beer Brat , finely diced (click link for full product review)
6 C. vegetable soup stock
2 C. dried yellow or green split peas (washed and drained)
1-2 T. Dijon mustard (to taste)
1- 1 ½ teas Mrs. Dash Original Blend OR Spike Seasoning Blend
10 peppercorns – Note: Remove peppercorns before eating soup. If desired, tie them in a muslin bag, and remove them all at once from soup, before serving.
Garnish: 1 carrot, grated. Chopped parsley
Heat the oil in a large soup pot. Saute the carrots, onion, celery, garlic and veggie pepperoni or ham for about 5 minutes over medium heat. Add the remaining ingredients, cover and bring to a boil.
Reduce heat to low and simmer,covered for 2 hours, stirring occasionally to keep soup from sticking. Soup will be thick. Add a bit more water or stock if necessary, for desired consistency. Garnish each serving with grated carrot and chopped parsley and serve.
Adapted (slightly) from the original recipe : Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way, by Geraldine Hartman. All rights reserved.