- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic (1
teaspoon dry garlic)
- 1 large onion, finely chopped
- 6 cups water
- 1-1/2 teaspoons salt
- 1-1/2 cups dry split peas
First heat the oil in a large pot over
medium heat. Sautè the onion and garlic in
the fat until they are tender and fragrant.
Be careful not to burn the garlic. Next add
the water, salt and split peas. Stir it up
and bring it to a boil. Reduce the heat to
medium low. Cover the pot with a lid or
handy pizza pan. Allow it to simmer on the
back of the stove for about two hours. The
split peas will disintegrate, forming a nice
thick stew. You may need to thin the soup
out with a little water if it gets too
thick. Serve the soup hot with a nice crusty
bread or whole wheat muffins. If you like
you may add a couple of chopped carrots and
a few chopped celery stalks for flavor
during the last hour of cooking. This soup
is very hearty, and is made without stock or
milk. Serves about 6, the recipe is easily
doubled for company.
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