Vegetarian Split Pea Soup
|Dried split peas||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 Large, chopped|
|Celery leaves||1 , chopped (With Leaves)|
|Carrot||1 , chopped|
|Water||6 Cup (96 tbs)|
|Tomato puree||1⁄3 Cup (5.33 tbs) (Not Paste)|
|Dried marjoram/1/2 teaspoon dried oregano||1 Teaspoon|
|Minced parsley||1 Tablespoon|
|Croutons||1 Cup (16 tbs)|
Pick over, wash, and drain the split peas.
In a large, heavy pot, heat the oil, and saute the garlic, onion, celery, and carrot until they are yellow but have not browned.
Add all the remaining ingredients except the parsley and the croutons.
Bring the soup to a boil, reduce the heat, and simmer it on low for about 2 hours, with the cover slightly ajar, stirring often, especially toward the end, when it could stick.
If the soup gets too thick, add a little water.
Alternatively, you needn't worry about the sticking problem if you microwave this soup.
Saute the vegetables in a small skillet on the range top.
(I do sometimes saute in the microwave, but when intense flavor is needed, the range top is really better.) Put all the ingredients, except the parsley and the croutons, in a 3-quart casserole, and microwave, covered, for 6 to 8 minutes on high (until it boils) and 35 to 45 minutes on medium.
Stir 2 or 3 times.
Remove the bay leaf.
Stir the parsley into the soup.
Top each serving with croutons.