Vegetarian Split Pea Soup

Serve on: Chanukah

Pareve

Serves 4

1 teaspoon canola oil

1 small shallot, peeled and diced

2 ribs celery, diced

2 carrots, peeled and cut into 1/2" pieces

1 teaspoon ground cumin

4 cups water

2 tablespoons parsley, chopped

2 teaspoons vegetarian "chicken flavored" bouillon

1 teaspoon soy sauce

1 cup green spit peas, or 1/2 cup green
     and 1/2 cup yellow split peas

Salt and pepper to taste

Heat the oil in a medium stockpot. On medium heat, sauté the shallots, celery and carrots until the onion is just softened, about 5 minutes. Sprinkle the cumin over the vegetables and sauté for a minute. Add the remaining ingredients. Bring the mixture to a boil, reduce the heat, cover and simmer.

Cook the soup for 2 hours until the peas have disintegrated and the soup has thickened. Adjust the seasonings to taste. Add more water if the soup is too thick for your taste. If the soup is too thin, puree some of the peas and vegetables, and add back to the soup. For best flavor, refrigerate, covered, overnight.

Add a little water when reheating the soup.

© 1999-2007 Penny Eisenberg. All Rights Reserved
Mandarin Orange Cheesecake Photo © Mary Ellen Bartley