food friday: Split Pea Soup
The cold winter weather is here. And so is my renewed resolve to eat healthier now that the holidays are over. I love making easy soups in the winter and this Split Pea Soup recipe from MarthaStewart.com is one of the easiest, healthiest, and most satisfying soups out there.
Ingredients:
3 cups dried split peas, rinsed and picked over
3 russet potatoes, peeled and cut into 1/2-inch pieces
7 carrots, sliced 1/2 inch thick
2 green bell peppers, cut into 1/4-inch pieces
2 medium onions, cut into 1/2-inch pieces
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepperDirections:
In a large pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and 4 quarts water. Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, until peas have broken down and liquid has thickened, about 45 minutes. Add extra water as necessary and skim foam from the surface as needed. The consistency should be smooth and not too thick. Season soup with salt and pepper.
Make a pot this weekend and have filling, fortifying lunches all next week! To make it a big meal, sprinkle some parmesan cheese on top and eat with delicious crusty bread. A winter feast!
