book: thick as pea soup

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Thick as Pea Soup

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 medium yellow onion -- chopped

1 medium carrot -- chopped

1 celery stalk -- chopped

6 cups vegetable stock -- or water

1 small all-purpose potato -- peeled, diced

1 pound dried green split peas -- rinsed, picked over

1 bay leaf

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 Splash Liquid Smoke (optional)

Soy bacon bits -- for garnish

 

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and

celery, cover, and cook, stirring a few times, until softened, about 5 minutes.

Add the stock, potato, split peas, bay leaf, salt, and pepper and bring to a

boil. Reduce the heat to low, cover, and simmer until the vegetables are soft

and the soup has thickened, about 45 minutes. If the consistency becomes too

thick, add more water.

 

2. Stir in the Liquid Smoke, if using, and taste to adjust the seasonings.

Remove and discard the bay leaf.

 

3. To serve, ladle the soup into bowls and garnish with soy bacon bits, if

using.

 

Serves 6

 

Source:

" Vegetarian Meat and Potatoes Cookbook (Robertson 2002) "

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Per Serving (excluding unknown items): 490 Calories; 9g Fat (16.7% calories from

fat); 25g Protein; 79g Carbohydrate; 24g Dietary Fiber; 2mg Cholesterol; 2004mg

Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

 

NOTES : Liquid Smoke and soy bacon bits, available in most supermarkets, add a

smoky flavor to this wholesome soup without the need for the traditional ham

hock. I sometimes add a little chopped cabbage to the soup along with the peas.

 

Nutr. Assoc. : 0 0 0 0 0 0 5096 0 0 0 0 0

 

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