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July 29, 2011

Split Pea Soup for a foggy day

Vegan Recipe
The fog rolled in from the coast last night and is still hanging heavy over us here on Sonoma Coast on Saturday morning. In need for something hearty for lunch I am cooking up a yummy yet simple Split Pea Soup. Makes 4-6 portions and is perfect to store in the freezer.


1 Cup Small Diced Yellow Onion
1/2 Cup Small Diced Carrot
1/2 Cup Small Diced Celery
1 Tbsp. Chopped Garlic
2 Cups Dried Split Peas, green or yellow
8 Cups Water + 4 Cups more for later
1 Cup White or Ro Wine
2-3 Bay Leaves
1 Tbsp Dry Thyme
1 Cup Natural Yeast Flakes
2 Tbsp. Dijon Mustard
2 tsp. Sea Salt
2 tsp Freshly Ground Black Pepper

How to:


1. Cut onion, carrot and celery into small dice. Add vegetable oil into a hot frying pan and sauté vegetables on medium heat until light brown edges.

2. Add chopped garlic.

3. In a big pot pour in 8 cups of water, wine and peas. Add cooked vegetables.


4. Add dry herbs and leaves to the pot, bring to a boil and take heat down to a simmer for about an hour.


 5. Add natural yeast plus 4 more cups of water. Continue to simmer 30 more minutes.

6. Taste off with mustard, salt and pepper. Continue to simmer for 20-30 more minutes or until soup is thick and flavorful enough. Serve with your favorite bread.

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