In a stock pot, over medium heat, sauté for 5 minutes:
1 T. olive oil
1 small onion, (3/4 to 1 cup), finely chopped
1/2 cup celery, finely chopped
1 cup carrots, finely chopped
- - - - - - - - - -
Add and sauté for 2 minutes:
1 clove garlic, minced
- - - - - - - - - -
Add and sauté for 3 minutes:
1 cup dried yellow split peas
1/2 teaspoon (level) turmeric
- - - - - - - - - -
Add, cover, and simmer for 40 minutes (stirring occasionally, to unstick peas):
2 cups vegetable stock (or water plus 3/4 tsp. Herbamare spicy)
3 cups water
1 medium bay leaf
1/8 tsp. ground black pepper
- - - - - - - - - -
Add, cover, and simmer for 10 minutes (until done):
1 1/2 cups potatoes, peeled and diced
- - - - - - - - - -
Remove about 1/4 to 1/3 of the soup and purée it. Then put it back in the pot, and mix with the rest of the soup.
Add a little more water, if you want the soup to be less thick.
back to recipe index