Judy Collins' Split Pea Soup
Photo by: Kat Teutsch
"I love making soups; they’re one of the secrets of good health. They’re cooked for a long time so everything delicious gets spread throughout for a wonderful flavor. When I’m on the road, I have this soup for lunch or dinner because I find it enormously satisfying. Click here to read the rest of Judy's Sunday Dinner story.
ingredients: Add all to shopping list
1 (16-oz) package yellow split peas, rinsed
2 (10½-oz) cans chicken broth
2 cups water
1 package dried onion soup mix (preferably Lipton)
1½ cups baby carrots, rinsed and sliced
2 large Vidalia onions, chopped
6 stalks celery, trimmed and diced
1 large or 2 small leeks, stripped of their outer leaves, rinsed, and chopped
2 cloves garlic, minced
2 Tbsp Grey Poupon Dijon mustard
3 to 4 Tbsp soy sauce (or tamari)
2 Tbsp balsamic vinegar
Salt and pepper
2 (10½-oz) cans chicken broth
2 cups water
1 package dried onion soup mix (preferably Lipton)
1½ cups baby carrots, rinsed and sliced
2 large Vidalia onions, chopped
6 stalks celery, trimmed and diced
1 large or 2 small leeks, stripped of their outer leaves, rinsed, and chopped
2 cloves garlic, minced
2 Tbsp Grey Poupon Dijon mustard
3 to 4 Tbsp soy sauce (or tamari)
2 Tbsp balsamic vinegar
Salt and pepper
directions:
1. In a large pot, combine peas, broth, water, and soup mix. Stir well. Add carrots, onions, celery, leeks, garlic, mustard, tamari, and balsamic vinegar. If mixture seems too thick, pour in a little more water.
2. Bring to a full boil over medium, reduce heat to a simmer, and cook for about 2 hours, stirring and skimming surface occasionally.
3. Remove from heat and let sit for an hour at room temperature.
4. Puree, in several batches, in a food processor or blender until smooth. Add salt and pepper to taste.
KITCHEN COUNTER:
Serves: 10 | Per Serving: 170 calories, 30g carbs, 11g protein, 1.5g fat, 0mg cholesterol, 1,060mg sodium, 9g fiber
