Blue Ribbon Split Pea Soup



(alchemized to gold medal)
Adapted from Fit For Life. Original recipe by Marilyn Diamond.
I’ve been making this adapted version of this soup for 25 years. It’s wonderful. People who hate split pea soup, people who hate veggies, have loved this soup. Meat eaters are satisfied by it. It’s filling and yet it digests beautifully unlike some hearty soups. It’s delicious served with toast or a roll. Properly combined for optimal digestion it doesn’t leave one feeling sluggish like typical ham bone pea soup.
1hour 40 minutes (only 10 minutes prep)
2 tablespoons butter (or coconut oil)
1 tablespoon safflower oil (or olive)
1 cup carrots, coarsely chopped
1 cup celery, coarsely chopped
1 1/2 cups onion, coarsely chopped
1 large clove garlic, minced
10 cups water
2 cups green split peas
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried summer savory
1/8 teaspoon dried sage
1/8 teaspoon dried tarragon
1/4 teaspoon celery seed
1/4 teaspoon ground coriander
1/2 sea salt (optional)
1/4 teaspoon seasoned salt or salt free seasoning
Fresh ground pepper to taste
1 vegetable bouillon
4 tablespoons fresh parsley, minced
2 teaspoons cumin powder
1 tablespoon honey
1 tablespoon Braggs liquid amino’s or tamari
The juice of one lemon
***NOTE Original recipe calls for 2 cups cabbage, finely shredded. I have never used the cabbage and don’t recommend it.***
Heat the butter in the oil together in a large soup kettle. Add the carrots, celery, onion, garlic, and cabbage and sauté, stirring frequently, for several minutes. Add the water, the split peas, the seasonings including the cumin, and the bouillon. Bring to a boil. Cover and simmer over medium heat for one hour and 30 minutes, stirring frequently. Stir in the parsley, the honey, the Braggs or tomorrow, the lemon juice, and adjust the seasonings. This soup freezes beautifully so freeze any left over in an airtight container to be used for another meal. Serves eight.

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