Saturday, October 15, 2011

Cold weather approaches, pea soup time!

I meant to post this very simple pea soup recipe during World Cup but I guess I never did. There are different and more elaborate variations on this in like every single one of my cookbooks it almost seems but whatevah, I love it!


1 1/2 C. split green peas
2 quarts water
2 onions, chopped
1 C. chopped celery
2 diced potatoes
2 diced carrots
1 Tbsp. minced sage
1 tsp. hickory salt
1 tsp. cumin
1 bay leaf
salt and black pepper to taste
a little lemon juice
1/2 lb. chopped vegan "ham", smoked tofu, tempeh "bacon" or other such thing
add a Tbsp. earth balance just for the hell of it!

Wash and sort the peas, drain. Boil in the water for an hour, then add everything else and cook for another hour or more, making sure it doesn't stick to the bottom of your pot. Adjust seasonings. Should be pretty thick, although you can add more liquid if you see fit. To brighten it up at the very end, add a bit of minced flat parsley, chives or herbs and serve with a lemon wedge that people can squeeze on there.


Theresa said...

Even though I am in 100 degree AZ - this looks so tasty and comforting - I will definitely try once the temperatures dip - check out my site for vegan recipes, product and restaurant reviews -

Joshua Ploeg said...

Thanks Theresa, nice blog too! :)