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

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

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

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

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.

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.

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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