Even the pickiest pea soup lover will request this time and again. Thick and well-seasoned, it packs a nutritional punch, plus plenty of fiber and protein. It's wonderful with a slice of crusty French bread. —Michele Doucette, Stephenville, Newfoundland
- 6 cups vegetable broth
- 2 cups dried green split peas, rinsed
- 1 medium onion, chopped
- 1 cup chopped carrots
- 2 celery ribs with leaves, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 tablespoons shredded carrots
- 2 green onions, sliced
- In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally.
- Add salt and pepper; simmer 10 minutes longer. Cool slightly. In small batches, puree soup in a blender; return to the pan. Heat for 5 minutes. Garnish with shredded carrots and green onions. Yield: 7 servings.
Originally published as Vegetarian Split Pea Soup in Light & Tasty February/March 2004, p61
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