Vegetarian Split Pea Soup

Recipe: Vegetarian Split Pea Soup

2 tbs olive oil
1 large onion, chopped
1 heaping tbs minced garlic
1 tsp honey
1 tsp cumin
1 tbs yellow curry powder
1/2 tsp thyme
1/4 tsp cayenne pepper
4 carrots, peeled and chopped
4 med size potatoes, peeled and chopped
1 package Goya split peas, sifted, rinsed and strained
1 veg bullion cube
3 qts water
salt & pepper to season as you go along

In a large stock pot, heat olive oil over med high heat. Add onion and garlic, stir and heat for about a minute. Add honey, stir. Add spices and season with salt and pepper. Stir well and heat until you can start to smell it get cooked, about a minute. Add carrots and potato, stir well until the potatoes take on the yellowish curry color, about 1-2 minutes. Mush the bullion cube, spread around the pot and stir. Add peas and water. Stir and cover. Bring to a bubbling boil then reduce to simmer, covered, stirring occasionally, esp making sure to stir at the bottom of the pot. Simmer about 30-40 until the peas are the mushy peas of split pea soup, you know what I mean?

I love this recipe. I hadn't made it in a while, but after noticing that I'm not eating enough legumes, I stood in the bean section and grabbed all the things I like, to help inspire me to eat this vital part of the Meditterranean diet.

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