User login
Search
|
| Chef | |
| Submitted | February 5th 2010 |
| Cuisine | Vegan |
| Category | Soup |
| Level | Intermediate |
| Servings | |
| Rating |
Ingredients
1 cup green split peas
2 T olive oil
1 t smoked paprika
1 t chopped chipolte chili canned in adobo sauce
1 large sweet potato, peeled and diced
2 medium onions
3 ribs celery, diced (1cup)
4 minced garlic cloves
1 14oz can diced tomatoes
Directions
Soak split peas in large bowl of cold water overnight.
Heat oil in 3 qt saucepan over med heat. Add paprika, chipotle, and stir. Add sweet potato, onions, and celery and season with salt and pepper. Cover and cook 10 min or until onions are translucent. Add garlic and saute 2 min.
Drain peas and add to pot with 6 cups of water. Bring soup to a boil and reduce heat to medium low and simmer 1 hour. Add tomatoes and cook another 30 min or until split peas are tender.
Heat oil in 3 qt saucepan over med heat. Add paprika, chipotle, and stir. Add sweet potato, onions, and celery and season with salt and pepper. Cover and cook 10 min or until onions are translucent. Add garlic and saute 2 min.
Drain peas and add to pot with 6 cups of water. Bring soup to a boil and reduce heat to medium low and simmer 1 hour. Add tomatoes and cook another 30 min or until split peas are tender.
Citation: Vegetarian Times Jan 2010