Ingredients
-
3 cups dried split peas
-
7 cups water (may need more) or 7 cups vegetable stock (may need more)
-
1 bay leaf
-
2 teaspoons salt
-
1 teaspoon dry mustard
-
4 medium garlic cloves, minced
-
3 stalks celery, minced
-
2 medium carrots, sliced
-
fresh ground black pepper
-
1 -4 tablespoon balsamic vinegar, to taste (or red wine vinegar)
-
-
sesame oil
-
fresh ripe tomatoes, diced
-
2 cups onions, minced
-
1 potato, diced
Instructions
- Place first 5 ingredients in a large pot.
- Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.
- Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if you want a fat free soup).
- Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water).
- Season to taste with pepper and vinegar.
- Serve with a drizzle of sesame oil, diced tomato and minced parsley.