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Yellow Split Pea Soup

Yellow Split Pea Soup and Whole-Grain Herb Bread

Yellow Split Pea Soup and Whole-Grain Herb Bread

This is adapted from Vegan Planet by Robertson.  Again she uses way too much water in my opinion.  It called for 6 cups, and I just used 4, as shown below.  She says she uses yellow peas for their milder flavor.  It was very good.

  • 1 T olive oil
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 medium Yukon gold potato, diced
  • 4 c water
  • 1-3/4 c dry yellow split peas (almost 1 lb.)
  • 1/2 t dried winter savory (called for summer savory, and I know they’re not the same, but this is all I had)
  • 1/4 t ground allspice
  • 1 bay leaf
  • 1 t salt
  • cayenne

Heat olive oil in large saucepan over medium heat.  Add onion, carrot and potato.  She says to cover and cook 10 min.  This would burn on my stove.  I did low, uncovered.

Add the remaining ingredients (cayenne to taste, I used 1/8 tsp) and simmer 40 min.  Discard bay leaf.

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