I’m like the Princess in the Princess and the Pea. It doesn’t matter how many layers of goodness you have covering up that tiny pea. I will find it. I don’t want peas baked into pot pie, hanging about in my vegetable coconut korma, mixed into stir-fries or tossed into minestrone. There are two ways I like to eat peas: straight out of the pod or cooked up into split pea soup. Like this one.
One year ago today: Goodbye, Basil
Loaded Split Pea Soup
4 cups vegetable broth + more for sautéing
4 cups water
1 tbsp. Bragg Liquid Aminos
1 large onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 parsnip, peeled and diced
1 cup butternut squash, diced
1 tbsp. curry powder
1 tsp. cumin powder
1 cup green split peas
salt & pepper, to taste
1 cup fresh or frozen corn
2 links seitan sausage (I used a couple of links of apple-sage)
Saute the onion, garlic, carrots, celery and parsnip for 8-10 minutes in a splash of vegetable broth and stir occasionally, adding more liquid if needed. Stir in the butternut squash, curry and cumin powder and saute for about 1 minute. Add the 4 cups broth, water, Liquid Aminos and the split peas. Bring to a boil and then reduce heat to a gentle simmer. Cook until the peas and vegetables are very tender.
Meanwhile, slice the seitan sausage into 1/4″ rounds and brown on low heat using water or vegetable broth sparingly to keep the sausage from sticking to the pan. Remove and set aside.
Stir in the corn and the sausage and cook for a few minutes – just to heat them through.
(For another awesome split pea recipe, check out Somer’s smoky version at Vedged Out.)