Potato and Split-Pea Soup
INGREDIENTS:
2 tbsp olive oil (optional)
1 onion (chopped)
4 carrots (medium size, cut in small cubes)
2 stalks celery (cut in small cubes)
4 large potatoes (peeled, cut in small cubes)
1 cup split-peas (washed and cooked)
4 1/2 cups water
1 tbsp vegetable broth powder
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
1 tbsp onion flakes
1/2 tsp cumin
1 tbsp soy sauce
STEPS:
1. Wash split-peas in a strainer several minutes.
2. In a small pot, add washed split-peas and 4 cups of water and bring to a boil. Cook split-peas until al dente (or 30 min. less than recommended on package). Rinse and set aside.
3. In a big pot, add olive oil (or sauté with water, if you cook oil free), chopped onion, carrots, and celery. Stir and sauté for about 5-10 min on medium to high heat.
4. Add all spices besides vegetable broth and soy sauce to pot. Stir in for 2-3 min.
5. Add water, potatoes, split-peas, soy sauce and vegetable broth powder. Bring everything to a boil and then let simmer on low heat for 15-20 min.
COOKING TIME:
40 min. plus approx. 30-60 min. for split-peas
