1/4 diced yellow onion
2 large Russet or 3 medium red potatoes peeled and cut in 1 inch cubes
2-3 garlic cloves smashed and diced
1/2 cup diced carrots
1.5 cups sorted and rinsed green split peas
3 – 4 cups water (adjust as needed)
1/2 tsp each dried basil, oregano, marjoram
1 tsp black mustard seeds
1 bay leaf
1 veggie bouillon
1/4 tsp. cayenne (optional)
Salt and pepper to taste
1 tsp soy or Tamari
1 Tbs cooking oil
This soup is so easy and quick to make and really hits the spot on a blustery winter day. But don’t wait until winter for comfort food. Sort and rinse split peas and add to a medium sized pot of simmering water. Cook on low/medium heat for 20-25 minutes until the peas start to soften and dissolve.
Prep all the veggies and heat oil in a soup pot. Saute onions in oil until transparent. Add mustard seeds and stir in oil until they start to pop. Add carrots and and stir occasionally for about 5 minutes. Add potatoes and spices, stirring frequently to prevent sticking. Add 3 cups of water with veggie bouillon and simmer for 15 minutes.
Skim froth off top of split peas and pour remaining water and peas into the soup pot. Simmer until peas are dissolved and potatoes are soft, adding water as needed. For chunky soup leave as is, or pour half or all of soup into a blender or processor for a creamier soup. Serve with crackers, sandwiches, or salad.
Serves 4! Double this recipe for more people and enjoy …
