{"id":2186,"date":"2009-03-07T05:10:38","date_gmt":"2009-03-07T10:10:38","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=2186"},"modified":"2009-03-07T05:10:38","modified_gmt":"2009-03-07T10:10:38","slug":"todays-little-mini-split-pea-soup","status":"publish","type":"post","link":"https:\/\/horizonsmagazine.com\/blog\/todays-little-mini-split-pea-soup\/","title":{"rendered":"Today’s little mini split pea soup"},"content":{"rendered":"

Saturday, March 7, 2009. <\/em> After a few days of not making soup, I began to jones again for it, so went into the kitchen and made one for breakfast.\u00a0 I have been making soups in my small one quart pot on purpose, because for decades I made tons of soup at one time and would have to eat the same one for a week or freeze it.\u00a0 This way, I can make a new soup each day if I like.\u00a0 <\/p>\n

Split pea is a favorite of mine because I can make it in 45 minutes.\u00a0 Even though I make only one quart of it, I sautee my vegetables in a 2 quart pot so I can get them all kind of browning and carmelizing.\u00a0 Don’t get sucked into making 2 quarts of soup by doing it in the larger pot though!<\/p>\n

I start with a tsp of olive oil and chop a large onion.\u00a0 I like a lot of onion.\u00a0 I get that to carmelizing in the pan and add 2 chopped carrots and 1 chopped celery stalk.\u00a0 I really like twice as much carrot to celery ratio. If I chop them fine enough, I don’t have to zap them later with the hand mixer.<\/p>\n

I let that all cook together while I chop 6 garlic cloves.\u00a0 I like a lot of garlic also.\u00a0 I add the garlic in, then thinly slice and then chop a medium potato.\u00a0 if I keep it thin enough, the potato will melt right into the soup, thickening it.<\/p>\n

Then I add just 3-4 oz of washed split peas, and enough lowfat chicken broth to cover it by 2″.<\/p>\n

I add 3 bay leaves, about 1\/2 tsp each of cumino and thyme, and a splash of oregano.\u00a0 Then I set it on a low simmer, barely but steadily bubbling, and set my timer on 20 minutes.\u00a0 At 20 minutes I check to see if it needs more broth, then let it go another 25 minutes.<\/p>\n

When it’s done, I can either use the hand mixer to make it very smooth, or I can just kind of whip it with a fork until it’s the consistency I like.<\/p>\n

Soup for breakfast?\u00a0 Absolutely!<\/p>\n

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