Tuesday, October 15, 2013

Smoky Yellow Split Pea Soup and Midterms

Smoky Yellow Split Pea Soup
It is Midterms Season for me, and this time I am planning on making things right with the world. Mainly, I hope to write my papers at least two days ahead before they are due rather than leaving the work for the night of.

In the past (recent past), the rebel in me wanted nothing to do with thinking about papers until I REALLY had to think about them. Now, I deem that doing this to myself is not conducive to my well being. So no more of that! I just said it and wrote it, therefore, it must come true.

Midterms aside, I made this soup on a whim, using whatever I had on hand. I thought it tasted great. The soup is really filling, and is easy to make. It is also affordable. When/if you get bored with eating soup all week, try it over pasta, baked potato or mashed potatoes. You can also use it as a binder in your favorite vegan patty recipes. Cheers!

Great with bread! 
Smoky Yellow Split Pea Soup

1-2 tablespoons olive oil
1 pound yellow split peas
1 medium onion, finely chopped
4 small carrots, peeled and finely chopped
1-2 teaspoons sea salt
Freshly ground black pepper to taste
1 tablespoon paprika
2 tablespoons liquid smoke
1 tablespoon marjoram
1-2 tablespoons fresh thyme
8 cups vegetable broth
Splash of hot sauce to taste

In a large soup pot, sauté the onion and carrots in olive oil, over a medium heat, for about 6 minutes. Stir often. Add salt, pepper, paprika, liquid smoke, marjoram, and fresh thyme. Mix and continue cooking for another minute or so.

Add yellow split peas, and vegetable broth, cover, and bring it to a boil. Once boiling, lower the heat to medium-low, and cook for about 1 hour until the split peas are soft and creamy. Turn off the heat, and taste for salt. Serve with a splash or two of hot sauce, piece of favorite bread or over a baked potato.


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