Thick As Fog Split Pea Soup
Author: www.gardenfreshfoodie.com and Moosewood Cookbook
Recipe type: Soup
Cuisine: Vegetarian
Prep time:
Cook time:
Total time:
Serves: 6
- 3 cups split peas (we use organic)
- 10 cups of water (or more depending on how you like your thickness)
- 1 bay leaf
- 2 tsp of dried mustard
- 1-2 tsp salt (we use 1.5)
- 2 cups chopped onions (we used leeks this time around)
- 1 tbsp chopped garlic (or 4 cloves)
- 1 cup chopped carrots
- 1 cup chopped & peeled parsnip
- 1 cup chopped celery
- 3-4 tbs apple cider vinegar (to taste)
- *optional: fresh parsley as a topping
- Place peas, water, onions, bay leaf, and mustard in a heavy soup pot Bring to boil and simmer for about 40 minutes.
- Add carrots, parsnips, celery, garlic and simmer partially cover until veggies soften. About 20 more minutes, if needed, add more water
- Season with a generous amount of black pepper and vinegar, serve topped with a little fresh parsley and enjoy!
- As soup sits it will continue to thicken. Just add water to thin when reheating
52% Vitamin A, 24% iron, 11% Vitamin C, 210 mg of potassium
Serving size: ⅛ Calories: 203 Fat: <1 g Carbohydrates: 49.5 g Fiber: 18.5 g Protein: 17.3 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/thick-as-fog-split-pea-soup/
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