Sunday, September 4, 2011

Yellow Split Pea and Leek Soup

I really enjoy encouraging people to try plant based foods and recipes, and just recently bought the book Forks Over Knives, and am awaiting my DVD of the same name.  The American people are suffering from preventable diseases which can be not only prevented, but eliminated, if they would just change the foods they eat.  Hypertension, Type II diabetes, and heart disease are amongst a few such ailments that all respond beautifully to eliminating animal based foods from the diet, especially the casein that comes from milk.  A plant based diet isn't about what you can't eat anymore, it's about now going out and experiencing the vast array of foods that are available, that maybe you haven't tried!

This is a recipe that as a child and young adult, that I would have snubbed my nose at!  Who in the world eats split peas?  Aren't they green mush?  NOT AT ALL! Esp when you use yellow split peas!  The split peas do have to cook for about an hour first, then it all goes together very quickly!

Even though today is a warm August day, and a little humid, I'm looking forward to making this for the colder fall and winter days.

Yellow Split Pea and Leek Soup
adapted from FOK

1 cup dried yellow split peas
3 cups of water
2 cups of vegetable broth
1 long celery stalk or 2 small ones, diced finely
1 large leek, cut in half and washed, diced finely
1 large carrot, diced finely
1/2-1 of a half-hot pepper or pepper of choice, diced finely
1/2 tsp thyme
1/2 tsp salt

Bring 3 cups of water to a boil in a medium pan, add split peas, and bring back to a boil, and move pan to a small burner and simmer gently on low for approximately one hour till the peas are soft. Watch your water level if you have a hot burner, as you don't want to scortch the peas on the bottom of the pan. 

When peas are cooked, add the vegetable broth, and remaining vegetables.  Simmer again for approx 20 minutes till vegetables are cooked through.  Add the thyme and salt, and stir well.

This will give you 3-4 servings.  Serve with whole grain crackers or bread and a salad!