Mushroom and Split Pea Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This hearty vegetarian soup takes longer to cook but only a few minutes to prepare and then you can practically forget about it 'til done. If you have leftovers it freezes and reheats well too for totable lunches. Ingredients:
1 tablespoon vegetable oil |
1 medium onion, chopped |
1 lb sliced fresh mushrooms |
1 large carrot, chopped |
1 stalk celery, chopped |
1 1/2 teaspoons curry powder |
5 cups vegetables or 5 cups chicken broth |
1 cup split peas |
1 large bay leaf |
fresh ground pepper |
Directions:
1. In large saucepan heat oil over medium heat, sauté onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil. Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste.
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