Simply Split Pea

There’s nothing like a satisfying bowl of soup for those of us living up in the frozen tundra. I spent the weekend up north, cooking up a storm, while temps dropped to the low 10s at night. I know, I know, that’s Minnesoooota. Split pea has been sounding rather sultry to me, so I ran to the store and grabbed a few necessities. I based this recipe off the one in the Moosewood cookbook, however, I jazzed it up by adding some smoky flavors to the mix. I hope you enjoy this as much as I did!

Ingredients

  • 3 c dried split peas
  • 2 c vegetable stock + 5 c water (or all water, whatever your fancy)
  • 1 bay leaf
  • 1 tsp mustard powder
  • 1 tsp salt
  • 2 small carrots, chopped
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 red pepper, roasted, chopped
  • 1 tsp liquid smoke
  • pepper to taste
  1. Add the peas, water/broth, bay leaf, salt, and mustard powder to a big soup pot. Bring to a boil, partially cover, and reduce to a simmer. Cook for about 20 minutes
  2. Next add the carrots, onion, and garlic. Continue to cook for 30 minutes. Add more water if necessary

3. For the last 10 minutes, add the roasted red pepper and liquid smoke

 

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