Warm Up To A Hearty Soup
Split peas are made by drying, peeling and splitting fresh peas. They have a more hardy taste than the fresh version and are available year-round. Split peas are a great source of protein, especially for vegetarians. They are also rich in vitamin B, iron and other minerals. All of these benefits are packaged with a lot of fiber and very little fat.
Split peas come in yellow and green varieties. I have tried both and a combination of both with split pea soup recipes and they all taste wonderful. Hope you will enjoy this nutritious recipe.
16 oz green split peas
2 large carrots, diced
1 small onion, peeled and diced
1 tbsp olive oil
4 cups water plus a little more
2 slices soy bacon
Lemon juice and sherry
Salt and pepper to taste
Combine the peas and four cups of water in a 4-quart saucepan.
Bring to a boil and simmer, uncovered.Heat olive oil in a heavy skillet.
Saute the carrots and onions until tender and golden.
Add to the peas and simmer for about 1 hour, until peas are tender.
Add more water, ½ cup at a time, i
f the peas get too dry.While the peas are simmering, cook soy bacon until crisp.
Let cool and crumble into small pieces.
Add soy bacon to soup.Season to taste with salt, pepper, lemon juice and sherry.