A Fall Garden Split Pea Soup

What a great recipe!…as she pats herself on the back. I can’t take 100% of the credit just about 50% (oh so smug!).

I was in the pantry today doing a check before going to the grocery store. I saw 1/2 a bag each of yellow and green split peas. Eureka! There’s dinner. Split Pea Soup.

I did a perusal in a few of my cookbooks and decided on “1001 Low-Fat Soups and Stews” as my guide. Of course I changed the original recipe and the result was a thick, filling, garden flavorful stew. A one pot meal. I used Vegetarian “Ham” Substitute instead of a ham bone, however, the directions below WILL work for you if you eat meat and want to use a ham bone.

Garden Split Pea Soup

1/2 bag (1/2 lb) Yellow Split Peas
1/2 bag (1/2 lb) Green Split Peas (or use 1 lb green split peas instead of yellow)
5.5 oz Vegetarian ham substitute cut into slices or chunks (or use 1 meaty ham bone*just remember to remove the ham bone before adding the vegetables)
1 Quart Vegetable Broth
1 1/2 Quarts Water
1 red onion large chop
pinch of clove
2 tsp. thyme
1 bay leaf
1 leek, sliced (white part only)
1 cup shredded carrot
3 ribs celery sliced
1 lb Parsnips peeled and small slice
2 Plum tomatoes chopped
1/2 pint grape tomatoes halved
2 cloves minced garlic

Put the peas, “ham”, broth, water, onion, clove, thyme, and bay leaf in a pot. Bring to a boil and reduce to a simmer. Cover and let simmer 1 3/4 hours.

After 1 3/4 hours, add the rest of the ingredients and let simmer 40 minutes. Salt and pepper to taste. Enjoy!