I was going to make some SPLIT PEA SOUP last night and thought I would make some cornbread to go with it, but then I saw a recipe in my binder for BOSTON BROWN BREAD and thought I would try that, instead.
Ingredients for Soup
1 large — onion chopped
2 tblsp. — olive oil
5 — sliced carrots, medium-sized
3 — cubed potatoes
5 — minced garlic cloves
4 cups — green split peas
12 cups — water or part vegetable stock if you have any
1 tblsp. — tamari
1 tsp — hot pepper sauce
1/2 tsp — vegan Worcestershire sauce
A few drops — liquid smoke seasoning (optional)
Sprinkles to taste — balsamic vinegar and/or tamari (optional in your bowl)
Method
For the soup, in a large pot saute one large chopped onion in two tablespoons of olive oil, adding in five sliced medium-sized carrots, three cubed potatoes, and eventually around five minced garlic cloves.
Add four cups of rinsed green split peas. They may clump together, but once you add in the water it will be fine. Add twelve cups of water. Cook this for longer than you think, depending on how fresh the peas are. Bring it to a boil, and then lower the heat to simmer.
The peas should begin to break down from the shape of peas into pea mush by the time they are done. Maybe I didn't have it cooking at a hot enough temperature at first, but it took about an hour and a half. I would think usually it would take under an hour. It really depends on how old the peas are.
