It’s STILL cold outside… which made me reach for the split peas and whip up a quick and hearty soup… sans ham of course.
Split Pea Soup
1 1/2 c split peas (rinsed and picked over)
1 onion chopped
2 carrots chopped
2 stalk celery chopped
2 cloves garlic sliced
6 cups veggie stock
1/2 tsp oregano, 1/2 tsp ground cumin, salt & pepper, bay leaf (if you happen to have one, if not don’t sweat it)
Sauteed the onion and garlic in 1 tbsp olive oil, add the carrots and celery and cook for about 5 mins. Add split peas, salt, pepper, oregano, cumin and stock. Simmer 2 hours until split peas are soft. Remove bay leaf (if using) blend, adjust seasonings and serve.
(sorry the soup is the same color as the bowl, doesn’t really do it justice)
We had this for dinner with a arugala salad with a few bits and bobs thrown in (sliced red onion, sliced pear, crumbled blue cheese) and an easy vinaigrette. 1 tbsp honey, 2 tbsp sherry vinegar, 1/4 good olive oil, salt & pepper.
Mr Weiss gave it a BIG thumbs up!