The Loma Prietan - September/October 2003

Cooking Green Recipe

Favorite Split Pea Soup

by Kay Bushnell

  • 1 large onion
  • 2 ribs celery, finely chopped
  • 2 carrots, chopped
  • 2 garlic cloves, pressed
  • 6 cups vegetable stock (use 1 tsp. mock chicken broth powder per cup or any all-vegetable broth)
  • 2 cups split peas, sorted
  • 2 medium potatoes, peeled and in 1/2-inch cubes
  • 1 bay leaf
  • 1 tablespoon soy baco-bits (bacon-flavored bits made of soy)
  • 1/2 teaspoon dried marjoram
  • 1/2 tsp. dried basil
  • 1/4 tsp. cumin
  • 2 teaspoons salt or to taste
  • 1/4 teaspoon black pepper
  • 1/16 teaspoon ground cayenne pepper

Stove-top cook: In a large soup pot, sauté onion, celery, carrots, and garlic in a little water until softened, about three minutes. Stir in vegetable stock, peas, potatoes, bay leaf, baco-bits, and seasonings. Bring to a boil, reduce heat, and simmer, partially covered, for 60 minutes or until peas are soft. Stir occasionally. You may need to add about a cup of water as it cooks if it becomes too thick. Taste and adjust seasonings.

Pressure cook: Stir all ingredients into a pressure cooker, lock lid in place, and bring to cooking pressure. Pressure cook for 9-10 minutes. Allow pressure to come down naturally; or for quick-release, place the cooker under a small stream of cold running water, keeping the water away from the pressure regulator, until pressure comes down. Taste and adjust seasonings.

Copyright Kay Bushnell