Split Pea Soup (vegan) Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
8 cup: Water,
2 cup: Green split peas,
3 cup: Chopped celery,
2 cup: Chopped onions,
2 tsp: Thyme leaves,
2: Bay leaves,
2 cup: Carrots, in 1/2" rounds
4: Garlic cloves, pressed or mi
1 tsp: Sweet basil,
1/2 tsp: Dried oregano,
2 1/2 cup: Chopped russet potatoes,
1/4 cup: Green onions w/ tops, diced
1 tbsp: Spike,
1 tbsp: Tamari soy sauce,
1 pinch: Cayenne pepper,
10 ounce: Frozen peas rinsed under hot water to,
Directions:
In a large 5-6 qt pot bring to a boil water, split peas, celery,
onion, thyme and bay leaves. Reduce heat and simmer covered about 20
min or until split peas are a little soft. Add carrots, garlic, basil
and oregano, bring to a second boil then continue simmering covered
until split peas are very tender and are dissolving to form a thick
broth. Add potato and simmer until potato is tender but still firm.
Turn burner to lowest heat. Add green onions, spike tamari sea salt &
cayenne pepper to taste. Add peas if desired. Heat gently stirring
until peas are tender. Nutrition (per serving): 139 calories Total
Fat 1 g (3% of calories) :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp
onion, thyme and bay leaves. Reduce heat and simmer covered about 20
min or until split peas are a little soft. Add carrots, garlic, basil
and oregano, bring to a second boil then continue simmering covered
until split peas are very tender and are dissolving to form a thick
broth. Add potato and simmer until potato is tender but still firm.
Turn burner to lowest heat. Add green onions, spike tamari sea salt &
cayenne pepper to taste. Add peas if desired. Heat gently stirring
until peas are tender. Nutrition (per serving): 139 calories Total
Fat 1 g (3% of calories) :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp