Split pea soup is something that I was always afraid to try. I mean, it looks like baby poo. Um... thanks, but no thanks. After reading post after post on various message boards about how good it is, and seeing how cheap split peas are, I finally decided to give it a try. I knew that it wouldn't be good, but at least I would be able to pass up those posts knowing that I had tried it and that it wasn't good.
Yeah. I was wrong. Very, very wrong.
This recipe is a gluten free version of the split pea soup I used to make - which was a combination of a few recipes and ideas I found online. Alles klar?
The best split pea soup you will ever eat!
2 cups dry split peas
1/2 cup brown rice
8 cups vegetable broth
1 bay leaf
1 large onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
3 small potatoes, peeled and diced
1 teaspoon basil
1 teaspoon thyme
4 cloves garlic, minced
1/2 cup minced fresh parsley
1 TBL vegetarian Worcestershire sauce
1/2 teaspoon liquid smoke
Salt to taste
Fresh ground black pepper to taste
In a large soup pot combine the peas, rice, broth and bay leaf. Bring to a boil, then turn heat to low, cover, and let soup simmer for about an hour, stirring occasionally.
2) After the 1 hour, add the diced vegetables and the basil and thyme. Stir well, cover, and continue to cook on low for 45 minutes, until the peas, rice, and vegetables are all very tender.
3) After the vegetables are very tender, add the garlic, parsley, vegetarian Worcestershire sauce, and liquid smoke. Mix well; turn off the heat and let soup sit for 30-60 minutes, covered.
4) Add salt to taste, and if the soup is too thick, add additional broth.
1 comment:
another one here that's never been too keen on split peas LOL....I added them to a "soup" I made a few weeks ago (just a handful) and it was good-didn't let them cook enough though-definately will try it again-they weren't bad....
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