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Split Pea Soup

soups, french, winter

2 cups split peas
7 cups water or broth
1/4 cup butter
1 large onion; chopped
3 cloves garlic; minced
2 carrots; diced
2 stalks celery; chopped
2 bay leaves
1 teaspoon dried basil; crumbled
1 ham bone (optional)
or 2 tablespoon. nutritional yeast
and 2 teaspoon. tamari soy sauce (o
1 teaspoon honey or brown sugar
Salt
Black pepper
1/4 cup fresh parsley; chopped (optional)

Cover split peas with water or broth, bring to a boil for 2 minutes, remove from heat and let stand for one hour. In a large soup pot, sauté onion and garlic in butter until light golden. Add carrots and celery and sauté for 2 minutes more. Stir in peas, after their hour is up, and the herbs. If using a ham bone, add it now. If using the vegetarian version, do not put in the yeast and tamari. For both versions, only add salt, honey and pepper when soup is finished cooking. Simmer for about 1 1/2 hours, or until the peas are cooked and mushy. Stir occasionally to keep it from sticking to the bottom of the pan. When peas are done, remove the ham bone, or for vegetarian version, add the yeast and tamari, then for both add honey and salt and pepper to taste. Stir in fresh parsley. Serve plain or with garnishes of onion, grated cheese or sour cream. Yields: 7 cups NOTES : Basic, hearty, split pea soup with diced carrots. A filling meal, complimented nicely with dark Russian rye bread or a dark pumpernickel. 0 1582 0 0 0 0 0 0 0 3651 0 0 0 0 731 0 0 0

Contributor: Dee Bell

Yield: 7 servings

Preparation Time: 2:00

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