VEGETARIAN SPLIT PEA SOUP
This recipe comes from the R.S.V.P. section of a November 1989 issue of Bon Appetit. It was requested from "What's Cooking", a restaurant on 41st Street in New York City. It's thick and hearty, accented with cumin. I've added a peeled and diced potato in with the other veggies to make it a little heartier meal for dinner. I usually run my immersion blender through this to get a little smoother consistancy.It's great served with a good corn bread!
Provided by Leslie in Texas
Categories Low Cholesterol
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place split peas in heavy large saucepan; add enough cold water to cover and let soak 15 minutes.
- Drain peas and return to same pan.
- Add 7 cups water or vegetable broth and bring to a boil; reduce heat and simmer 45 minutes.
- Heat oil in large heavy skillet over medium-high heat.
- Add onion and saute until golden brown, about 10 minutes.
- Add garlic and saute 3 minutes.
- Add onion mixture,carrots and celery ( and potato if using) to peas; mix in cumin and season to taste with salt and pepper.
- Simmer until peas and vegetables are tender, about 20 minutes.
- (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving, thinning with water if necessary.).
- Ladle soup into bowls and serve.
Nutrition Facts : Calories 228.2, Fat 4.2, SaturatedFat 0.6, Sodium 56.6, Carbohydrate 36.5, Fiber 14.3, Sugar 6.9, Protein 12.9
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