Split Pea
I actually just made this recipe today, and it was amazingly good! So I wrote it down. Feel free to play around with seasonings, but this makes an amazingly rich tasting soup. If you leave the butter out add the larger amount of oil. (Apparantly oil, salt and seaweed all make beans more digestable, which I'm sure we'd all appreciate! Also making sure you do not cook the beans in the water they were soaked in will help.) Vegan!

Ingredients: (approximate amounts)

1 cup split peas
1 small onion
1 medium carrot
1 stalk celery
1/2 tsp basil
1 tomato
Knob of butter (optional)
1-2 Tbsp oil (toasted sesame is good)

Dash of salt
Splash of Tamari
Sprinkling of seaweed (dulse is good)
2-4 Tbsp nutritional yeast


Soak split peas for a few hours if you wish. (This makes cooking faster and may help digestion) Rinse well.

Put drained split peas in a pan and cover generously with water. Bring to a boil then simmer. Chop onion, carrot and celery and add along with basil. Let simmer, covered, for 1/2 to 1 1/2 hours until peas can be crushed easily.

Chop tomato and add, along with all seasonings except nutritional yeast. Simmer for 20 or so minutes. Add nutritional yeast and stir. Take off the heat.

Serves 2 - this recipe could easily be doubled, and the amounts of vegetables are purely up to you.

All recipes © Katie Kelly
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