Vegetarian Split Pea Soup

Name: Vegetarian Split Pea Soup
Ingredients: 1 tablespoon vegetable oil; 1 medium carrot, finely chopped; 1 stalk celery, finely chopped; 1 parsnip, finely chopped; 1 onion, finely chopped; 1/2 pound green split peas, rinsed and picked over; 1 1/2 ounce Veggie Stock Gold; 4 cups hot water; 1/2 teaspoon dried thyme leaves; 1 bay leaf; to taste, salt and freshly ground black pepper

Although often made with a ham bone, our version of split pea soup is so hearty and heart healthy you won't miss the meat. Serve with thick slices of rustic bread.

Submitted by: spice from Evanston, IL
Yield: Serves 4

Ingredients

1 tablespoon vegetable oil
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 parsnip, finely chopped
1 onion, finely chopped
1/2 pound green split peas, rinsed and picked over
1 1/2 ounce Veggie Stock Gold
4 cups hot water
1/2 teaspoon dried thyme leaves
1 bay leaf
to taste, salt and freshly ground black pepper

Preparation Instructions:

Heat oil in a large heavy pot over medium heat. Stir in vegetables and sauté until softened (8-10 minutes), stirring occasionally. Add peas, the diluted stock, thyme, bay leaf, salt and pepper. Bring mixture to a boil, cover, and reduce heat so liquid is simmering. Cook until peas are very tender, about 1 to 1¼ hours.

Remove bay leaf. Transfer mixture to a food processor, or blender, and pulse until almost smooth.

Return to pot and heat until hot, adding more water, if necessary. Soup should be rather thick.

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