Sunday, February 10, 2008

Split pea soup

8 c. vegetable broth
2 c. dried green split peas
2 c. chopped celery stalks
2 c. chopped onions
2 tsp thyme leaves
2 bay leaves
2 c. chopped carrots
4 garlic cloves minced
1 tsp basil
1/2 tsp oregano
2 1/2 c chopped potatoes
1 tbsp soy sauce
1 pinch cayenne pepper
10 oz frozen peas
In a large pot bring to a boil broth, split peas, celery, onion, thyme and bay leaves. Reduce heat and simmer covered about 20 min or until split peas are a little soft. Add carrots, garlic, basil and oregano, bring to a second boil then continue simmering covered until split peas are very tender and are dissolving to form a thick broth. Add potato and simmer until potato is tender but still firm. Turn burner to lowest heat, add soy sauce, cayenne and peas. Heat gently stirring until peas are tender.

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