| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Soups, Vegan, Low-fat |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Dried yellow split peas |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
|
Onion; chopped |
| 8 |
c |
Water |
| 1 |
|
Carrot; chopped |
| 1 |
bn |
Parsley; chopped |
| 1/2 |
|
Bell pepper (any color) |
| 1 |
|
Hot chili pepper (any color) |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Dried oregano or thyme |
| 1 1/2 |
ts |
Salt; or to taste |
|
|
Freshly ground black pepper |
| 1/2 |
c |
Rice, uncooked (optional) |
INSTRUCTIONS
Rinse peas well. Drain.
Remove stems and seeds from peppers, reserving some chili seeds to flavor
soup if desired. Chop peppers.
In a large soup pot, saute onion in olive oil until soft. Add peas, water,
carrot, parsley, oregano or thyme, bay leaf, peppers (and seeds, if using),
salt, and pepper to taste. Simmer soup about 2 hours, until peas are soft.
If desired, rice may be added to soup 15 or 20 minutes before cooking is
finished.
Copyright 1994 Karen Mintzias May be freely distributed
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