Tuesday, February 15, 2011


My family LOVES this soup! I doubled it, and it was gone! Light, Healthy and guilt free!

1 onion, coarsely chopped

1 clove garlic, minced* (optional)
1 Tablespoon olive oil
1 cup split peas, rinsed and sorted
5 cups water
2 teaspoons good quality salt
1/2 teaspoon basil
1 bay leaf

Sauté onions and garlic in olive oil. Add water and bring to a boil. Add split peas and
simmer until slit peas form a smooth soup. Add salt, bay leaf and basil. Simmer for 10
minutes. Remove bay leaf and serve.

Add 1/2 to 1 cup evaporated milk to finished soup.
Add chopped carrots and celery to soup with the seasonings and simmer until vegetables
are lightly cooked, but still crisp.
Add 1/2 cup brown rice to the boiling water first, then after 1/2 hour add split peas and
cook until peas are tender or form a smooth soup. Add seasonings and simmer for 10
minutes. (Note: The brown rice completes the protein of the legumes.)

*A head or bulb of garlic usually contains about 10 cloves. 1 clove = 1 teaspoon chopped
garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic
flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice

No comments:

Post a Comment