Split Pea Soup
(Makes 8 large servings)
- 2 pounds split peas
- 1 gallon vegetable stock or water
- 1 bay leaf
- 1/4 teaspoon marjoram
- 1/4 cup tamari (soy sauce) or to taste
- 3 potatoes
- Butter or margarine
- 2 carrots, diced
- 2 medium onions, chopped
- 2 1/4 teaspoons caraway seeds
Wash peas, discarding any imperfect ones. Bring vegetable stock or water to boil. Add peas, bay leaf, marjoram, and half the tamari. Reduce heat, cover and simmer 1 1/2 to 2 hours or until peas are mushy.
Peel and slice potatoes. Sauté them in 2 tablespoons butter or margarine 2 to 3 minutes, shaking pan frequently. Remove to bowl using slotted spoon.
Scrub and dice carrots. Using same skillet, sauté them 2 to 3 minutes, adding more butter or margarine if necessary. Remove to bowl with potatoes.
Peel and chop onions and sauté them in same skillet until soft. Add all sautéed vegetables and caraway seeds to peas. Cook just until carrots are tender but still firm. Add more liquid if necessary. Season to taste with tamari.
Remove bay leaf and serve soup in large tureen.
Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.