Almost an afterthought, I tossed some Mezzetta tamed jalapenos in this soup, and the resulting dish had an amazing flavor — definitely worth trying. Of course, some folks need to have a little meat in their split pea soup, and chopped prosciutto (served on the side) is just the right flavor and weight to blend in for the non-vegs at your table.
Vegetarian Split Pea Soup
Prep time
Cook time
Total time
Adapted from Vegetarian Cooking for Everyone.
Author: Anne Papina
Serves: 8
Ingredients
- 2 ½ quarts vegetable stock
- 1 lb dried split green peas, rinsed & drained
- 2 tbsp butter
- 2 stalks celery, thinly sliced (use the hearts)
- 2 medium onions, halved and sliced thinly
- one bunch green onions, chopped
- 3 cloves garlic, finely chopped
- 2 carrots, chopped
- 3-4 sprigs parsley, chopped
- 1 ½ tbsp fresh thyme leaves
- 1 tsp (or to taste)
- ¼ tsp ground pepper
- 1 bay leaf
- ¾ cup frozen petite peas
- 1 cup shredded smoked gouda
- Suggested garnishes:
- -- smoked gouda, cubed into bite-sized pieces
- -- fresh garlic croutons
- -- sliced jalapenos (Mezzetta "tamed")
- -- and if you really must have some meat, chopped prosciutto!
Instructions
- In a large stockpot, bring vegetable stock to a boil and add the peas. Reduce heat and simmer 45 minutes, covered.
- While peas are simmering, in a large skillet, melt butter. Add celery, onion, garlic, carrots, and green onion, cooking until onion is golden brown.
- To the split peas, add the sautéed vegetable mixture, parsley, thyme, salt, pepper, and bay leaf. Mix well. Bring back to a boil, then reduce heat and simmer for 1.5 hours, covered. Add frozen peas and simmer for an additional 20 minutes. Remove from heat.
- Just before serving, stir the smoked gouda into the soup until completely melted. Serve with your favorite garnishes.
{ 0 comments… add one now }
{ 1 trackback }