The nights are a bit colder which makes soup
taste just a little better. I usually make pea soup using dried SPLIT peas but
happened upon dried WHOLE peas and made a batch of soup with them.
Base
Ingredients:
1.5 cups of dried peas
3 cups of liquid (I did 1.5 cups each of low
sodium vegetable broth and water)
1 bay leaf
3 additional cups of liquid (again I did 1.5
cups each of low sodium vegetable broth and water)
4 large carrots
12 mini fingerling potatoes (I used organic)
1/2 a small onion
2 tablespoons olive oil
Instructions:
1.
Add the peas, bay leaf, and liquid to a
covered container and let it sit overnight or during the course of the day.
2.
After rehydrating the peas, begin to
prepare the rest of the ingredients.
3.
Dice half an onion and add to a soup pot
with 2 tbsp olive oil. Sautee until translucent.
4.
Dice the carrots and potatoes into even
sized pieces.
5.
Add all the ingredients to the soup pot
and bring to a boil.
6.
Reduce heat and simmer until vegetables
are soft.
OPTIONAL:
Add crumbled bacon to the soup as it is cooking or as a
topping when it is served.
Serving
Suggestions:
Top with black pepper and sesame seeds
Serve with cheese and crackers or a gluten free
roll
