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BABE'S SPLIT PEA SOUP

Wildly Affordable Organic
by Linda Watson
Here's a vegan twist on the classic split pea and ham soup, with tahini and chipotle adding the smoky taste and silky texture. Split peas cook so quickly that you can serve this comforting, hearty soup less than an hour after starting it—more quickly if you soak the split peas.
Active time: 20 minutes
Total time: 50 minutes
Makes 8 main-dish servings

 

INGREDIENTS

    • 1 pound split peas
    • 5 cups water
    • 2 teaspoons salt
    • 2 teaspoons corn oil
    • 1 onion
    • 1/2 teaspoon chipotle or cayenne
    • 4 carrots
    • 1 tablespoon tahini
     

DIRECTIONS

1. Clean split peas and bring to a boil with water and salt in a big pot. Heat oil in a medium skillet over medium heat. Chop onion and add to skillet with chipotle. Cook until onion is soft, about 5 minutes, stirring occasionally. Stir onion mixture into split peas.

2. Meanwhile, scrub carrots, cut off ends, then slice lengthwise and across to get half- moons. Add to peas with tahini. When soup begins to boil, reduce heat to low until it barely boils.

3. Simmer covered for about 30 minutes until peas are very soft. Add salt as needed.

4. Serve hot in bowls. Refrigerate or freeze any extra.

Notes:
Use sweet potatoes instead of carrots for a Caribbean touch.  I like some texture in this soup, but if you want it smoother, simmer for 5 more minutes.
Disclaimer: this soup is named in honor of my favorite movie pig, but to my knowledge, Babe has neither tried nor commented on this soup.

 

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