Leave out the traditional ham hock for this vegan soup. It is low fat but satisfying, even without any added fat. Serves 8.
- 7 c. water
- 1 lb. split green peas
- 4 c. (1 lb. or so) carrots, peeled and sliced
- 1 1/2 c. chopped celery
- 2-3 bay leaves
- 4 tsp. “Vege-sal” or “Herbemare” (found at health food stores) (or substitute 2 tsp. regular salt)
- 1 tsp. ground black pepper
1. In medium pot, bring to a boil: > 7 c. boiling water > 1 lb. split green peas
2. Once it’s been brought up to a boil again, turn heat down, letting split peas simmer while prepping the veggies. Prepare: > 4 c. (1 lb. or so) carrots, peeled and sliced > 1 1/2 c. chopped celery > 2-3 bay leaves
3. Add veggies and bay leaf to the pot; turn heat up, and bring soup to almost to a boil again (10-20 minutes). Then simmer soup an hour or so on low heat, until peas have “dissolved” and carrots are tender. Stir occasionally to keep peas from sticking to bottom of pot.
4. When soup’s almost done, add: > 4 tsp. “Vege-sal” (or substitute 2 tsp. regular salt) > 1 tsp. ground black pepper
5. Soup is ready to serve. Reserve some for a quick meal later on; it keeps several months in the freezer, or a week or so in refrigerator.