Split-pea soup to help chase away winter for Meatless Monday

Categories: Meatless Monday
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Slice the potatoes. Along with the peas, they'll thicken the soup beautifully, so there's no need for flour or other thickening agents.

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I like to save the onions for last, so my eyes aren't burning throughout the entire prep process.

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3. Add the veggies to the peas and (if needed) add just enough water to cover everything. Press the garlic into the soup.

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Bring the soup to a boil again, then lower to a simmer and cook for forty minutes or so, until the vegetables are soft. The peas should also be soft, but not completely falling apart -- you should still be able to pick out a split pea or two in the mixture.

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4. Add the red wine vinegar and crack lots of fresh black pepper into the soup to taste. Cook for another five minutes or so, until the flavors have blended.

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For an extra perk of flavor (and a little bit of healthy fat), drizzle the soup with toasted sesame oil before serving -- or just dish it up as is.


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