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Monday, December 22, 2008

Meatless Split Pea Soup/crockpot/pressure cooker/or stovetop

This was so yummy. The liquid smoke gave it a nice meaty flavor. We needed to double this recipe since all 4 of us wanted another full bowl. It made 4 full bowls and a scoop extra for each of us , but not 4 more full bowls. We all loved it.
I used the recipe below.....she gave two ways of cooking it. [I cooked mine (a third way) on high in the crock pot for 4 or 5 hours.] I did saute the onions and vegetables as she directed and I also added the potatoes and sauteed them with the veggies.Then I added the sauteed veggies to the crock and then the washed split peas and 6 cups of water and the bay leaf , celery seed, basil, and thyme to the crock pot. I added some of the salt and pepper. After it was done cooking I added the liquid smoke (2 tsp) and some sea salt.

Recipe courtesy of:Fatfree Vegan Kitchen
Thick and Hearty Split Pea Soup
2 medium onions, chopped
2 cloves garlic, minced
3 carrots, diced
3 ribs celery, chopped
2 cups dried split peas, checked carefully for debris and rinsed
6-8 cups water
2 medium potatoes, coarsely chopped
1 large bay leaf
1/2 teaspoon celery seed
1 teaspoon dried basil
1 teaspoon dried thyme
1-2 teaspoons liquid smoke
2 teaspoons salt (or to taste)
freshly ground black pepper,
to taste
Lightly spray the bottom of a pressure cooker or Dutch oven with canola oil. Sauté the onions for about 5 minutes, scraping the bottom of the pan often, until they begin to caramelize. Add the garlic, carrots, and celery and cook for 2 more minutes.
Add the peas to the pot. If you're using a pressure cooker, add 6 cups of water; for regular cooking, add 8 cups water.
Stir in the potatoes, bay leaf, celery seed, basil, and thyme.For pressure cooking: Seal the cooker and bring to high pressure. Lower heat and cook at high pressure for 6 minutes. Remove from heat and allow the pressure to come down naturally. If beans are not completely cooked, cover loosely and cook (without pressure) until they reach the desired tenderness.
For regular cooking: Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours until peas are soft and disintegrate when stirred.
For both methods: When the beans are done, add the liquid smoke, salt, and pepper. Check the seasoning and add more herbs if necessary. Cook several minutes uncovered to thicken (or add water to thin). Serve with warm whole-grain bread.Makes about 8 servings, and tastes even better the next day!

Good served with sweet cornbread here:

http://nannykimsrecipes.blogspot.com/2008/12/gluten-free-sweet-corn-bread.html

2 comments:

Stephanie said...

This is a wonderful recipe. I appreciate you sharing this along with the excellent choice in music. It fits the preparation of a beautiful dish well. I also like your quote from the vintage church cookbook. Thank you for sharing!

nannykim said...

Thanks, Stephanie. We enjoy this soup and had it this week too!