Here’s a split pea soup, heavy on the vegetables. We had this for dinner last night.
This makes A LOT… usually enough for leftovers for a few days! I like being able to heat up soup for lunch in the fall. Also, the veggies usually break down quite a bit, so if you want large chunks of vegetables in your soup, you can add them after you add the peas and water. But I think it’s better when everything turns to mush.
Split Pea Soup
- 3 Tbsp. oil
- Two vegetable bouillon cubes
- One Large Onion
- 3 carrot
- 3 leeks (optional)
- 4 large potatoes
- Any and all root vegetables you may have that need to be used up (er – probably not beets, though)
- 4 cups split peas
- 8 cups water
Put a large pot over medium heat, add the oil and boiullon. Dice onions, put into the pot. Chop up the rest of the veggies one at a time, and add them to the pot, giving it a good stir after each addition.
When you’re done chopping, stir it up really well and reduce heat to low. Put the lid on the pot and go get something done for 10 minutes. (Here’s a good time to fold your laundry!).
Return to the kitchen and add 4 cups of split peas and 8 cups of water. Stir well, turn heat up to medium, cover and leave the room for another 10 minutes. Check on the soup periodically and stir… it takes about an hour to cook.