Categories: Beans & Legumes, Healthy, October2011, Soups

Ingredients

• 1 cup split green peas
• 2 Tbs butter
• 1 medium onion, chopped
• 4 sticks celery, chopped
• 2 carrots, chopped
• 3 Tbs chopped fresh parsley plus extra for garnish
• 1 bay leaf
• 2 1/4 cups vegetable stock or water
• salt and freshly ground pepper to taste

Directions

1. Wash the peas and soak them either overnight in cold water or in hot water for 1 hour. Drain them and set to one side.

2. In a large saucepan, melt the butter and saute the onion for 3-4 minutes, then add the celery and carrots and cook over a medium heat until lightly browned.

3. Add the drained peas, parsley and bay leaves. Mix well. Add the vegetable stock and stir well.

4. Cover the pan, bring to a boil, and simmer for 1 – 1 1/2 hours until the peas are really tender. Stir the soup occasionally, and add more water or stock if desired. Season to taste and serve immediately, with a little chopped parsley on top.

Email to a friend | Print this recipe | Back