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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: Heat oil in a large soup pot. Add onion, garlic, cumin. Saute 1 minute.
Add peas, and stir until coated. Add water, bring to a boil, reduce heat.
Cover, and simmer 1 hour. Add remaining ingredients, and continue cooking
20-30 minutes, or until vegetables are tender. This soup really thickens
overnight in the refrigerator. The taste is enhanced as well.
Origin: Yeast Free Living Shared by: Sharon Stevens, Oct/94.
| Ingredients:
1 Tablespoon(s) Olive oil; 2 c Uncooked split peas;
1 Onion; chopped 2 Quarts water;
1 Centiliter(s) Fresh garlic, minced, 2 Carrots; sliced =OR=- 2 Stalks celery; chopped
1 Teaspoon(s) Bottled garlic: 1 Unpeeled potato; diced
1 Teaspoon(s) Ground cumin; Salt & pepper to taste |
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