Name: Autumn Split Pea Soup
Ingredients: 1 large onion or leek; 1 tsp celery seed; 1 large bay leaf; 1 cup dried green split peas; ½ cup dried edamame or lima beans; ¼ cup barley; 7-8 cups water or vegetable broth; 3 carrots chopped; 2 stalks celery chopped; 1 large potato cut into chunks; ½ tsp basil; ½ tsp thyme; ½ cup chopped fresh parsley or 2 tablespoons dry; Dash or more of ground pepper; 2 Tbsp miso in ¼ cup water, or 2 tablespoons soy sauce

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Recipes » Soups » Autumn Split Pea Soup

By Kathryn Pollard, MS

(3)

Autumn months bring forth cooling temperatures and a desire for thick, warm, satisfying soups. This split pea soup highlights the root vegetables of fall.

Low Sugar Nut Free

Ingredients

1 large onion or leek
1 tsp celery seed
1 large bay leaf
1 cup dried green split peas
½ cup dried edamame or lima beans
¼ cup barley
7-8 cups water or vegetable broth
3 carrots chopped
2 stalks celery chopped
1 large potato cut into chunks
½ tsp basil
½ tsp thyme
½ cup chopped fresh parsley or 2 tablespoons dry
Dash or more of ground pepper
2 Tbsp miso in ¼ cup water, or 2 tablespoons soy sauce

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Sauté onion in a big soup pot in a splash of water or broth along with celery seed.
2. Add bay leaf, split peas, barley and edamame or lima beans.
3. Add 7 or 8 cups water and bring to boil.
4. Add celery, carrots, potato and herbs – basil, thyme, parsley and pepper.
5. Lower heat and simmer covered for an 1½ hours.
6. Add miso mixture or soy sauce.
7. Add more seasonings if desired and serve.