| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegtime3 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
md |
Leeks; chopped |
|
|
White part only |
| 2 |
md |
Carrots; peeled and sliced |
| 2 |
|
Celery stalks; chopped |
| 4 |
oz |
Smoked bacon substitute; diced |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Dried thyme |
| 16 |
oz |
Packaged split green peas |
|
|
Picked over and rinsed |
| 8 |
c |
Water |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Chopped fresh dill |
| 2 |
tb |
Tamari or soy sauce |
|
|
Saft and freshly ground black pepper; to taste |
INSTRUCTIONS
6 SERVINGS VEGAN
Split peas are one of the quickest cooking dried legumes and are combined
here with vegetables, herbs and bacon substitute to make a soul-satisfying
soup. Crunchy croutons make a nice garnish.
In large saucepan, heat oil over medium heat. Add leeks, carrots and celery
and cook, stirring often, until vegetables are beginning to soften, 5
minutes. Add bacon substitute, garlic and thyme and cook, stirring often, 2
minutes.
Add split peas, water and bay leaf and bring to a simmer over high heat.
Reduce heat to low and simmer, partially covered, until peas are tender,
about 2 1/2 hours. Just before serving, stir in dill, tamari or soy sauce,
salt and pepper.
Pressure Cooker: The split pea soup will cook up in 15 minutes at high
pressure. After sauteing the vegetables and bacon substitute, add the peas
and water and cook at high pressure for 10 minutes. Add the carrots and
cook at high pressure for another 5 minutes. Add remaining ingredients as
directed.
PER SERVING: 396 CAL.; 22o PROT.; 14o TOTAL FAT 120 SAT. FAT); 54G CARB.; 0
CHOL.; 656MG SOD.; 20G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 54
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