Legumes
Split Pea Soup
8 cups water or
vegetable stock (can use vegetable bouillon cubes in water)
2 cups dry green split peas
1 diced onion
2 diced celery stalks
2 large sliced carrots
1 diced turnip
1 diced yam or white potato
1/3 cup tamari or liquid aminos
½ tsp garlic powder
1 tsp sweet basil
¼ tsp sea salt
¼ tsp marjoram
1/8 tsp red pepper
2 diced garlic cloves
2 bay leaves
¼ cup barley
Combine peas and
water in large saucepan, place over medium heat and bring to boil. Reduce
heat. Add the onion, celery, one carrot, turnip, yam or potato, tamari
or liquid aminos, bay leaves and seasonings. Cook for 1 hour, until the
peas and all vegetables are soft. Remove the bay leaves. Transfer mixture
to a blender and blend at high speed for 1 minute, until well mixed. This
will take 3-4 blenders full. Add 1 clove of diced garlic while blending.
Pour back into pot. Add the barley, the remaining carrot and the bay leaves.
Season to taste. Cook over low heat for 2 hours, stirring often. Serves
6-8. (Adapted from Vegan Nutrition by Michael Klaper,
MD.)