Our Veggie Kitchen

This is a basic split pea soup with a couple of changes. First, I like to cook the split peas until they crumble, forming a thick pea broth. Then, the chunks of veggies form the a hearty soup, engulfed in a delicious broth. The addition of thick cut mushroom chunks add a wonderful texture. I used dried herbs because its fall. In the spring and summer, I'd have used fresh sprigs tied together.



Chunky Split Pea Soup
1 lb dried split peas
2 quarts water (or broth)
3 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
2 medium potatoes, peeled & chopped
1 lb mushrooms, thickly sliced
4 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp rubbed sage
1/4 tsp dried rosemary, crumbled
1/4 tsp dried thyme
1/2 tsp black pepper
1 tsp salt (less if using broth)

Combine all ingredients. Bring to a boil. Cover, reduce heat to simmer and cook until the split peas have disintegrated into the broth. Remove the bay leaves and refrigerate or serve. This soup is best the next day.

Note: This will make a fairly thick soup, especially the next day. Feel free to add some water if you like thinner soup.
8 Servings: 278 cal (1g fat, 53g carbs, 18g protein)