Simply Healthy Cooking

Vegetarian Split Green and Yellow Pea Soup
Created recipe on 01/12 /2010

½ lb split green peas
½ lb split yellow peas
1 cup chopped carrots
1 cup chopped celery (use the inside of the celery with leaves)
½ cup chopped onion
2 cloves of chopped fresh garlic
1 to 2 tablespoons of extra virgin olive oil
Cracked fresh pepper
1 tablespoon parsley (I used dried because I did not have any fresh today)
6 cups water
1-1/2 teaspoons “Better than Bouillon” Vegetable base

Put green and yellow dried peas in a colander or strainer and rinse them well. Make sure you pick and inspect the dried peas well because sometimes there can be stones and other objects in the split peas.

Make a sofrito with the carrots, celery, and onion in stock pot with olive oil. Add the washed split peas to the sofrito base with the water, chopped garlic and vegetable based bouillon. Cook all the ingredients for approximately 1 hour or until the yellow peas are soft to eat.

Note: split dried green peas cook faster than the yellow split peas.  This makes about 6 cups of soup. Serve with warm honey wheat bread.

Eat Healthy!

Learning Tip

Sofrito a Spanish word pronounced (tho free toe) is a base flavor to start a soup or casserole dish. Sofrito consists of a variety of vegetables that is minced or chopped and sautéed in an oil until completely cooked. I have experimented and found that carrots, celery and onions are a great way to provide a good base flavor for the soup. I don’t add garlic because I have burned the garlic before and it makes the sofrito very bitter. When the vegetables are sautéed, I think the vegetable flavor comes out more than adding all the ingredients together raw and in the pot all at once.

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Filed under: Simply Healthy Recipes, Soup and Stew Recipes | Tagged: Split Peas |