Saturday, October 9, 2010

Mama's Split Pea Soup (warm comfort on a cold day)

The weather is definitely becoming more and more autumnal, and so it's time to prepare another batch of soup. Today I dug back into my roots and prepared a wonderful, comforting soup that my mom used to make for us. My mom was German-Russian and was brought up in very frugal conditions. Soup wasn't just a first course, a thin broth with a few vegetables floating around the rim. Soup was a stick-to-the-ribs hearty meal, and this soup is no exception. In fact, I submitted this recipe to a Progresso Soup contest and received honorable mention. I'm sure mama would have been proud:

Split Pea Soup
2/3 cup dry navy or white beans
6 cups water
2/3 cup dry lentils
1 1/2 cups dry split peas
1 medium onion (about one cup), finely chopped
2 medium carrots (about one cup), thinly sliced
1 small stalk celery, finely chopped (no tops)
3 vegetable bouillon cubes
1 medium potato, diced (about one cup)
salt and pepper to taste

Wash and sort navy beans. Heat beans and water in 3-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Return saucepan to heat; bring beans to a simmer over low heat; cook for 90 minutes.

Add the next 6 ingredients, stir gently, and allow to simmer for one hour. Stir in diced potato, cover and simmer 10 minutes more. Add salt and pepper to taste.

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