Vegatarian Pea Soup

Ingredients

• 2 c dried split peas
• 1 lg. onion, cut into in 1/2"" dice
• 2 stalks of celery, cut into in 1/2"" dice
• 1 lg. potato, cut into 1/2"" dice
• 1 med. carrot, sliced 1/4"" thick
• 1 lg. clove of garlic, roughly chopped
• 1 bay leaf
• 1 tbsp. olive oil
• 1/2 tsp. dry rosemary
• 1/2 tsp. ground cumin
• 1/2 tsp. dry oregano
• 2 whole cloves
• 1/4 (or less as desired) crushed red pepper flakes
• 4-6 c. vegetable stock or boullion
• salt and pepper to taste

Directions

1. Heat oil in soup pot. Saute 1/2 of the onions, the garlic, and 1/2 of the celery until softened but not brown, approx. 5 minutes. Add all spices and saute until fragrant, approx 2 - 3 minutes.

2. Add cleaned and rinsed split peas and 4 cups of the vegetable broth or boullion and bring to a boil. Reduce heat and simmer until peas are soft, approx 45 minutes. Cool soup slightly, remove bay leaf and cloves and process in a blender until all is smooth, adding vegetable stock or boullion as needed.

3. Return soup to cooking pot and add the remainder of the onions and celery along with the carrot slices. Add stock or boullion to bring soup to the desired thickness. Bring to a gentle boil then reduce heat to a simmer. Cook until vegetables are almost done, approx 15 minutes, then add potatoes and simmer for approx another 10 - 15 minutes or until all vegetables are cooked.
Serves 2 - 4, depending on how much stock or boullion is used. This is good served with a coarse brown or rye bread

Submitted 6/13/05.
Source: My Files
Submitted By: Pamela Kuniecki
amhr@erols.com
Vegatarian Pea Soup