Split Pea Soup

Split Pea Soup

 if you roast the veggies in the oven for like 10-15 min on 425* first, it really makes the

flavor more robust. I had the veggies roasting while the peas were cooking in the broth

and then just combined the veggies when the peas were ready. I blended half and left

half chunky. And be sure to try it with the balsamic vinegar, I loved it.

I also added some brown sugar.

3 cups dried split peas

7 cups water (may need more) or 7 cups vegetable stock (may need more)

1 bay leaf

2 teaspoons salt

1 teaspoon dry mustard

2 cups onions, minced

4 medium garlic cloves, minced

3 stalks celery, minced

2 medium carrots, sliced

1 potato, diced

fresh ground black pepper

1 -4 tablespoon balsamic vinegar, to taste (or red wine vinegar)

Optional toppings

sesame oil (optional)

fresh ripe tomato, diced (optional)

fresh parsley, minced (optional)

Directions:

1

Place first 5 ingredients in a large pot.

2

Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring

occasionally to prevent split peas from sticking to bottom of pot.

3

Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if

you want a fat free soup).

4

Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to

add extra water).

5

Season to taste with pepper and vinegar.

6

Serve with a drizzle of sesame oil, diced tomato and minced parsley

Read more: <a href="http://www.food.com/recipe/vegetarian-split-pea-soup-233926?

oc=linkback">http://www.food.com/recipe/vegetarian-split-pea-soup-233926?oc=linkback</a>