This is a really special treat: full of vegetables, but no fat, with intense delicious flavor. It requires no advance preparation, no soaking of beans overnight, and takes about 5 minutes to put together. Hard to beat this soup on a cold, Autumn day.
Dr. Norris J. Chumley’s Split-Pea Soup
Serves 10-12
1 bag (1 pound) Split-Peas; organic if you can
2 stalks celery, chopped
5 carrot sticks, chopped
1 small yellow onion, chopped
2 vegetable bouillon cubes; organic if possible
3 springs fresh parsley
3 small to medium potatoes, cubed
3 leaves collard greens or chard, shredded
3 leaves cabbage, shredded
2 quarts water
About a half-hour before serving, season with 5 bay leaves (remove before eating!), and some vegetable seasonings like Mrs. Dash, Veg-All and a little salt and pepper. I also like a few shots of Amino Acids or soy sauce.
1. Wash and chop-up all the vegetables.
2. Toss in a large cooking pot, or Crock Pot, cover with the water.
3. If on a stove: heat to boiling, then simmer 2-4 hours at the lowest temperature possible.
4. If in a Crock Pot, set on warm and cook 4-6 hours.
5. About ¾ through the cooking, remove 2-3 cups of vegetables and broth, place in a blender and liquefy. Pour back into the soup pot. This makes for a really soupy, viscous mélange of deliciousness.
Why do I say this soup is “amazing?” Try it and let me know with a comment below. I think it’s amazing because it tastes so good without meat. I’m used to having split-pea soup with a ham hock or soup bone at the center of the flavor. This one is totally vegetarian, even vegan, and still it has a really excellent flavor. I made a pot 4 days ago and we’ve enjoyed pea soup all week!
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