Recipe of the Month: Split Pea Soup

The weather’s turning cooler – nothing’s better at cutting the damp chill of fall than some hearty soup. The following recipe makes 2 quarts.

1 lb green split peas
7 c water
2 c diced carrots
2 c diced potatoes
1 c chopped kale
1 c diced turnip
2 bay leaves
2 T tamari
Dash of Tabasco sauce
Salt and pepper to taste

In a soup pot, combine all ingredients except salt and pepper. Bring to a boil and then reduce heat to simmer. Cook, stirring occasionally, until the peas are tender, about 1 ½ hours. Add more water as necessary. Add salt and pepper to taste just prior to serving. Best enjoyed next to woodstove, or in a vacuum bottle on top of your favorite peak!

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