Vegan Ckbk - Split Pea Soup with Sweet Potato and Mexican Seasonings

[Guest guest]

* Exported from MasterCook *

 

Split Pea Soup with Sweet Potato and Mexican Seasonings

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 medium white onion -- diced

1 teaspoon dried rosemary -- crushed

2 tablespoons chili powder

7 1/2 cups vegetable stock

1 cup dried green split peas

1/2 teaspoon salt

3/4 pound red-skinned sweet potato -- about 1 large

4 cloves garlic -- minced

1/2 cup minced fresh cilantro

2 tablespoons fresh lime juice

 

Heat the oil in a stockpot over medium heat and add the onion and rosemary.

Saute, stirring almost constantly, for three minutes, then add the chili powder.

Stir and cook for another minute to toast the chili powder a bit, then add the

stock, split peas, and salt. Bring to a simmer over high heat, then reduce the

heat to medium and simmer 15 minutes.

 

Meanwhile, peel the sweet potato and dice it into 1/4-inch pieces. After the

soup has simmered for 15 minutes, add the sweet potato and garlic. Bring back

to a simmer over medium heat and cook, stirring frequently, 25 to 30 minutes,

until the split peas and sweet potato are tender. If needed, you may add more

stock a little at a time to keep the soup from getting too thick and sticking to

the bottom of the pan. Stir in the cilantro and lime juice and serve very hot.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 364 Calories; 11g Fat (27.2% calories

from fat); 12g Protein; 56g Carbohydrate; 8g Dietary Fiber; 5mg Cholesterol;

3356mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 1/2

Fat.

 

NOTES : This nourishing soup makes a marvelous winter meal. The sweet potato

and the tart lime give it a delicate quality not usually associated with split

pea soups. A small dollop of guacamole would make a nice topping, but the soup

is quite delicious without it.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0