Best Split Pea Soup
It’s winter and time for the best split pea soup. Start this early in the day – it needs to simmer a long time. This delicious soup can be made with added meat such as ham if desired. Serve with warm dinner rolls or crackers. This soup with fill the home with wonderful smells. Enjoy.
Recipe by Mollie Katzen, Moosewood Cookbook, 1977
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
1.Combine dry green splits, water, bay leaf and salt and simmer, covered for 3-4 hours. Remove bay leaf.
2. Saute in 2 T oil: oinon, garlic, celery, potato, carrots. If needed, add a little water to steam. When tender, add to soup and continue simmering. Add dry mustard and thyme to the soup and continue to simmer for 15 minutes.
3. Just before serving add vinegar, chopped tomatoes, and parsley.