This recipe was conceived because it’s forkin’ cold outside, naturally I wanted a rustic soup. Maybe, I really just wanted to eat green food tonight, because I also had a serving of crispy, toasted, brussel sprouts. I served the soup with a buttered mini-marbled rye slice. This soup was really comforting and a perfect companion to the below zero temperatures.
Split Pea Soup
serves 4.
- 1 1/2 cup dried split peas, washed and sorted for gross bits
- 1/4 medium sized onion, diced
- 1 or 2 celery ribs diced
- 1 TB minced garlic
- 1 TB olive Oil
- 1 tsp smoked paprika
- 1 bayleaf
- 1/4 tsp thyme
- 5 1/2 cups of vegetable broth
- 1 TB nutritional yeast
- S & P to taste
Heat olive oil in a medium stockpot. Add onions and celery, saute until onions are tender. Add paprika, bay leaf, thyme and garlic. When the paprika becomes really fragrant (about 1-2 minutes), add vegetable broth, split peas, and nutritional yeast. Bring to a boil, check for salt and pepper, and reduce heat to a simmer. Continue cooking until the split peas are tender, about 40-45 minutes.
Tags: comfort food, soup, vegetarian, wintery soups
