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Vegetable Split Pea Soup
Recipe By : The Low-Fat Good Food Cookbook 1994
Serving Size : 8 Preparation Time :0:00
Categories : Soups- Hot
Amount Measure Ingredient -- Preparation Method
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1 pound dried split peas
2 1/2 quarts Water or low-sodium vegetable stock
1 1/2 cups chopped celery -- 1/2-inch pieces
1 cup chopped carrots -- 1/4- inch pieces
3 medium red potatoes -- cut into eighths
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Rinse the peas and combine with 2 -1/2 qts of water or stock.
Bring to a boil, then REDUCE the heat and let simmer for 1 hour,
stirring every 15 minutes.
Add 2 more cups of water, the celery, carrots, potatoes, salt,
pepper, and other seasonings if desired.
Return to a boil, then REDUCE heat again, and simmer another hour,
stirring every 15 minutes.
The soup is done when the peas are creamy, the vegetables are soft
but hold their shape, and the soup is thick but not stiff.
( If necessary, add more water and simmer an additional 20 minutes.)
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