JoAnn’s Vegetable Pea Soup
"In some traditions, soup is the perfect beginning to a culinary smorgasbord; in others, the end of an elegant meal. But on cold wintry days, soup can be a meal unto itself."
~ JOHN DEMERS, DELICIOUS LIVING
Rather than just a starter dish, whole-meal soups can be a comforting and worthy meal for anyone looking to eat a little healthier. Rich in a variety of nutrients, with all the vegetables, carbs, and plant-based or animal protein you need in one bowl, all-in-one soups are a healthy, hearty, and balanced meal that will nourish your body, mind, and spirit - even on the coldest nights.
Here is one of my favorite whole-meal soups:
JOANN'S VEGETABLE PEA SOUP
1 lb. green split peas, washed & sorted
2 Tbsp oil
2 onions, chopped
2 quarts chicken broth or "no-chicken" broth
1 bay leaf
1 tsp dried thyme
1/4 tsp pepper
1 lb. red potatoes, chopped
3 large carrots, sliced
3 stalks celery, sliced
1/2 cup chopped parsley
In a large saucepan, cover peas with water. Bring to boiling; reduce heat and simmer uncovered 2 minutes. Remove pan from heat; cover and let stand 1 hour. Drain peas, reserving liquid. In a 5 quart pot, heat oil and saute onions until translucent (5 minutes). Add softened peas, broth, bay leaf, thyme, and pepper. Over medium heat, bring to boiling. Reduce heat and simmer, covered, for 30 minutes. Remove 2 cups peas mixture and puree in blender. Return to pan and add potatoes, carrots and celery. Return to boiling; reduce heat. Simmer, covered for 15 minutes or until vegetables are tender. Stir in parsley. Add reserved pea liquid if necessary for desired consistency. Cook 5 minutes longer or until soup is heated through. Remove bay leaf before serving. Season to taste and ENJOY!