Wednesday, March 1, 2017

Split Pea Soup

© "From Ellie's Kitchen to Yours"
8 C chicken or vegetable broth
2 C split peas, rinsed
2 bay leaves
2 cloves garlic, minced
1 stalk celery, chopped
2 carrots, chopped
1 onion, minced
1 potato, peeled and cubed
2 T fresh parsley, minced
1/4 tsp thyme
1/2 tsp marjoram
1½ tsp soy sauce
Black pepper, to taste

Bring the broth to a boil. Add the split peas and bay leaves. Cover and simmer for 30 minutes. Add the vegetables, herbs and seasonings to the soup. Simmer until the vegetables are soft, about 30 to 35 minutes. Remove the bay leaves before serving.

Hint: This is a very healthy and hearty soup. Split peas are high in protein and low in fat. When combined with a grain, such as bread, they can serve as a "complete meal". This soup is very inexpensive and freezes beautifully. In fact, I usually make a double batch and freeze the leftover in freezer bags or plastic containers.

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