Recipe of the Month: Split Pea Soup

January thaw got you down? Try our January recipe of the month, a hearty split pea soup.

Yield- 2 quarts
1 lb. green split peas
7 cups water
2 cups diced carrots
2 cups diced potatoes
1 cup chopped kale, spinach, or diced turnip
2 bay leaves
2 Tbsp. tamari
Dash of Tabasco
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 peas are tender, about 1 ½ hours. Add more water as necessary. Add salt and pepper last.

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