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Snow Day Split Pea Soup

February 25, 2011

Well, I guess the groundhog was wrong. Spokane and northern Idaho hit a record low in temperature and snow fall in a late February storm this week.  We got at least a good eight inches of white fluff and the below zero temperatures made the roads an icy mess. That’s okay for me though, I was lucky to be out at my parents, a warm house, cable tv, and a great kitchen calling my name to try out some recipes.  However, my poor ol’ step-dad had to take care of the keeping the driveway clear-no, he’s not a scary monster, but I don’t think I’d mess with him while he’s doing this:

I have a mysterious blood disorder that makes it hard for me to absorb iron so I went in search of a good spit pea soup recipe and found one courtesy of the Fatfree Vegan Kitchen.  I cut the recipe in half, because it was just going to be me eating it and taking home, and other than not measure much, I actually followed the recipe!

It started with a basic mirepoix:

Then I dumped everything into a pot and let it simmer while my mom and I braved the roads to grab a few things at the store, so it simmered for a good two hours.

When I got home I dumped the mixture into my blender and pureed it for less than thirty seconds and it resulted in a thick, creamy, smoky, split pea soup with a great kick. The flavor was awesome and I liked the texture, though my mom said the peas could have used a little more time. Patience is not my virtue, so I guess I like my peas al dente 🙂

Sorry for the Tupperware presentation, but this soup is going to travel. Perfect and hearty for a cold winter’s day!  I’m sure my iron stores were quite happy as well!

Thick and Hearty Split Pea Soup-adapted from FatFree Vegan Kitchen

  • 1 medium onion chopped
  • 2 minced cloves of garlic
  • 1 diced carrot
  • 1 diced rib of celery
  • 1/2 diced sweet potato
  • Dash of apple cider vinegar
  • Dash of lemon juice
  • Pinch of splenda
  • 1c dried split peas
  • 3c water, +1tsp vegetable bouillon, you may need to add a little more H20 when you blend it
  • 1 bay leaf
  • Dash celery seed
  • 1t dried basil
  • 1t dried thyme
  • 1t liquid smoke
  • Dash of garlic salt

Lightly spray bottom of a big pot/dutch oven with pam/canola oil, whatever you have. Saute the onions, then add garlic, carrots, celery, lemon juice, vinegar, splenda, and let cook for a few more minutes.

Add the peas, water and bouillon to the pot. Add the diced sweet potato, and seasonings. Bring to a boil for five minutes, then let simmer on very low heat for two hours. When peas and potato are soft, puree to desired consistency with blender or immersion blender. Enjoy!

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