Split Pea Soup
Susan
Ron loves it!!
ingredients
- 3 cups of Dry Split Peas
- 7 cups of Water
- 1 Bay Leaf
- 2 tsp of Salt
- 1/2 to 1 tsp of Dry Mustard
- 2 cups of MInced Onion
- 4 to 5 medium Garlic Cloves (crushed)
- 3 stalks of Celery (minced)
- 2 medium Carrots (sliced or diced)
- 1 small Potato (thinly sliced)
- Lots of freshly ground Black Pepper
- 3 to 4 tbs of Red Wine Vinegar (to taste)
- Chinese Sesame Oil (optional)
- 1 fresh and ripe Tomato (diced)
- Freshly minced Parsley
directions
- 1
Put the split peas, water, bay leaf, salt, and dry mustard in a kettle or Dutch oven. Bring the mixture to a boil. Once it is boiling, lower the heat as much as possible, and simmer, partially covered, for about 20 minutes.
- 2
Add the onion, garlic, celery, carrots, and potato. Cover it partially and leave it to simmer for about 40 minutes, stiffing occasionally. If needed, add some water.
- 3
Add the black pepper and vinegar to taste. Serve it topped with a drizzle of sesame oil, tomato, and parsley.
Source: Susan
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