It's Springtime, but still cold and snowing in Alaska. And the perfect day to make homemade soup and bread!
I've been making this simple split pea soup recipe for many years after finding it in an old book by Dr. Neal Barnard, when I first became a vegetarian. Dr. Barnard is a vegan doctor, and founding president of the Physicians Committee for Responsible Medicine, or PCRM. If you're interested in learning more about a healthy plant-based diet; the PCRM website, and Dr. Barnard's books are very helpful.
Vegan Split Pea Soup
Serves 4
Ingredients:
2 cups dry green split peas
7 cups water
1 cup chopped carrots
1 cup chopped onions
3 garlic cloves, minced
1 tsp. salt
1/4 tsp. pepper
Instructions:
Rinse split peas, then place in large pot with remaining ingredients. Bring to simmer, then cover loosely, and cook on low heat until peas are tender; about 3-4 hours. Add 1/2-1 cup more water, if consistency seems too thick.
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I also baked some vegan Maple Chocolate Chip Cookies.
Yum!
Have a warm and cozy Spring,
Kim