Ingredients
- 2 ΒΌ cups dried yellow split peas
- 8 cups Veg Stock*
- or water and 2-3 stock cubes
- add more water as needed
- 1 Large Onion
- 2 Celery Stalks
- 3 Med Carrots
- 3 Med Parsnips
- 1/4 to 1/2 of a Rutabaga
- 1/4 tsp Black Pepper
- Drizzle of Honey
- Butter
Directions
- Preparing split peas for cooking is easy! Just pick over the dried split peas and discard any grit or discolored peas. Place the split peas in a bowl and cover them with water. After a minute or two, remove any skins or split peas that float to the top. Finally, rinse the split peas in a colander.
- Heat peas and stock or water and cube to boiling in 4-quart pot. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
- While you're waiting, prep the veggies: dice the onion and finely chop the celery. Cut the parsnips and carrots into half inch rounds and cut the rutabaga into large chunks. Put the rutabbaga in a saucepan with water and simmer, covered, on med-low heat until tender. Mash it and set it aside. You may want to put it in the fridge because you add it at the end and this recipe does take a while.
- Once the peas and water/stock have sat for an hour, stir in the onion, celery and black pepper. Heat to boiling; reduce heat. Cover and simmer about 1 hr 30 min or until peas are tender.
- Stir in carrots, parsnips and mashed rutabaga. Heat to boiling then reduce heat to low. Cover and simmer about 30 min or until vegetables are tender and soup is desired consistency. You may need to add more water and some butter, if desired. A drizzle of honey is great too. Stir periodically to prevent it from sticking.
- Serve with buttered cornbread. Note: soup will thicken in fridge but will thin out again once reheated.
