Another Moosewood Cookbook favorite! I know this is a long ingredient list, but don't skip anything. All of the different elements come together to make a delicious, hearty soup that's like a warm hug on a cold day. (Can you tell it's January as I type this?? LOL!)
Ingredients
Step 1
Simmer covered for 3 -4 hours:
3 cups dry green split peas
7 cups of filtered water (you may need more, depends on the peas)
1 bay leaf
1 tsp sea salt
Step 2
Saute in 2 T quality olive oil until tender:
1 cup minced onion
3 cloves crushed garlic
1 cup minced celery
1 small potato, cut in small cubes
2 cups chopped or sliced carrots
You may need to add a bit of water to get it all tender without burning. When done, add to cooked split peas and continue simmering for 15 more minutes.
Step 3
After everything above is as tender as you like it add:
1/4 cup dry red wine
1/4 t dry mustard
1/4 t dry thyme
1/4 t sesame oil
3 T red wine vinegar (or apple cider vinegar)
1 cup chopped tomatoes, canned or fresh
1/4 cup freshly chopped parsley
Simmer 10 more minutes to blend all flavors. Serve and enjoy!