Hot soup and a good book is a winning combination.This hearty and satisfing soup does the trick to chase away a gloomy day. I like to add extra veggies to my soups to add layers of flavor as well as the added benefit of more vegetables to my diet.
1/2 package of dry slit peas
1 32 oz. carton of vegetable stock
32 oz. of water
1 carrot diced
1 stalk of celery diced
1 clove of garlic minced
1 small onion diced
1 teaspoon extra vigrin olive oil
salt and pepper to taste
Option – add chili pepper flakes to spice up the soup
Rinse the split peas well, until the water runs clear. You can also soak the peas for an hour or so but it is not necessary. Add onion, celery,carrots and garlic to the small amount of oil in the bottom of your pot, cook until onions are clear and tender. Add in the peas, stock and water, cook on medium high heat until soup begins to boil, reduce heat, cover and let simmer for 30-45 minutes until tender. For a smoother soup blend in a blender or food processor until smooth and creamy.