Split pea soup is a favorite nutrient-rich comfort food for many of us. This zesty vegetarian version is so filled with taste and nourishment, you’ll never miss the ham bone.
Caraway and mustard croutons add flavor and crunch; an animal-friendly and deliciously satisfying soup!
7 cups water
1 pound green split peas, rinsed and drained
1 cup chopped onions
1 cup diced parsnips
1/2 cup diced carrots
1 teaspoon celery flakes
1/2 teaspoon dried rosemary, crumbled
1 tablespoon olive oil
2 slices rye bread, cubed
1 tablespoon caraway seeds, crushed
1/2 teaspoon dry mustard
1 cup skim milk
1. In a 3-quart saucepan, combine water, split peas, onions, parsnips, carrots, celery flakes and rosemary; bring to a boil over high heat. Reduce the heat to low; simmer, stirring occasionally, for 1 1/2 to 2 hours, or until thick and the water has been absorbed.
2. Meanwhile, in a large no-stick frying pan over medium heat, warm the oil. Add the bread, caraway seeds and mustard, saute for 5 minutes, or until the croutons are golden. Set aside.
3. Stir the milk into the split pea mixture. Simmer for 5 to 10 minutes, or until heated through. Serve sprinkled with the croutons.
Adapted from New Vegetarian Cuisine, by Linda Rosenweig and the Food Editors of Prevention Magazine (Rodale Press, 1994). Copyright (c) 1994 by Linda Rosenweig et al, Reprinted by permission of Rodale Press.
Adapted from New Vegetarian Cuisine, by Linda Rosenweig and the Food Editors of Prevention Magazine (Rodale Press, 1994).