There is nothing quite like the winter comfort of having a pot of soup rolling to savory perfection, combining even the simplest ingredients for an edifying soup as opposed to opening a tin can of sodium-packed Campbell's.
I am currently lunching on last night's leftovers of Christina's amazing Lentil Soup! By golly... I thought it was outstanding last night-- it's even better reheated! Some foods are like that, though :) A HUGE thank you to Christina for another one of her "tried and trues"!
Anyways, I thought I'd share another lenten soup recipe that is startingly easy! I found it on Allrecipes.com, where you can read it's fifty 5-star reviews (hey, can't go wrong with those stars!).
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Vegan Split Pea Soup:
INGREDIENTS:
1 tablespoon vegetable oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
1/2 cup barley
1 1/2 teaspoons salt
7 1/2 cups water
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
1/2 cup chopped parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
DIRECTIONS:
In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
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I got by without the barley and the parsley (because I didn't have any) and the evil onion and it's textural cousin, celery (both consistent omissions from my food :D). But I have barley now, and I look forward to repeating this recipe soon!
5 comments:
Both soups are excellent I recommend them both :)
Job
How do you live without onions and celery?!?!? Glad you like the lentil soup... now you know why when I was growing up, I would request lentil soup for dinner even when it was a non-fasting day! My mom thought I was crazy that lentil soup was my favorite food:)
LOL, it's textural cousin? Is this why they're omitted?
Yes, the onion and celery both have the same "crunch" factor. And it's not the crisp, "snap" crunch of a carrot, it's the lingering, finger-nail-across-the-chalkboard crunch. You know? And then comes the pungent, B.O. taste of the onion. Then the throat convulsions begin and I grasp for the closest napkin I can find and... well... you know.
Um, can you tell I've got some deep-rooted issues with onions? My sisters tease me for my long-abiding hatred (they all think it's mental, and it might be true). Although I have forced myself more recently to eat minutely minced, thoroughly cooked, dehydrated onion (as long as it's disguised in plenty of sauce and spice). I do hope to repent of this sad paranoia... life would be easier. But at the same time, a huge chunk of my existence--my very person, my identity if you will-- would vanish if I started to accept the Onion Factor into my life. I'm so used to fishing out the onions in my food... sometimes at the store I want to buy onions just so I can put them in my food to pick out. How crazy is that? Ahh!!!
Lord have mercy.
There's an answer to your question, Dawn :) And you too, Christina!
Thanks for the answer! Ah, the onion factor. lol. :) BTW, I hope you had a happy birthday, and have a blessed and joyous Nativity!
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