Hearty No-Fuss Vegan Split Pea Soup

by Eloise Beltz-Decker

The inspiration for this recipe was published in the Sundays at Moosewood Restaurant cookbook under the name 'Hernerakkaa'. I have adapted it extensively. A lovely, warming winter soup, designed to be objectionable to as few picky eaters with restricted diets as possible! High in fiber, full of veggie goodness, no animal products, only mildly spiced, and comforting as a fuzzy flannel blanket. It does require a rather large pot. Serves ~6.

Ingredients

2 cups dried split peas (yellow, green, or a mixture)

8 cups water

Vegetables - chop into chunks no bigger than 3/4-1" in any direction - garlic may be crushed or sliced thin.

2 medium potatoes

2 large carrots

2-3 stalks of celery

1 large onion

2 cloves garlic

Spices

2-3 teaspoon dry mustard

1 generous pinch allspice

1 teaspoon cumin

1 teaspoon sage

1 teaspoon thyme

salt, pepper to taste

Rinse peas in large pot. Bring water and peas to a rolling boil. Lower heat to a simmer; add spices and vegetables. Simmer 1.5 hours or until peas very soft. Puree to a smooth texture. Freezes beautifully.

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