It’s starting to get a little chilly around here on the Mid-Atlantic Coast…at least for me…and I find myself wanting to make and eat more soups and stews. Today, I decided to go for an old stand by and use up some of the vegetables from my CSA farm share. The carrots, onions and potatoes for this recipe all came from last week’s haul.
This recipe is modified from one from a used 1984 edition of the Vegetarian Times Cookbook I picked up years ago. I usually double the recipe so Mr. Indie Fixx and I can eat on it for a couple of days or I can freeze some for later.
Split Pea Chowder
- 4 cups of broth
- 2 cups of dried split peas, rinsed and picked over
- 1 large potato, diced
- 1 large carrot, grated
- 1 large onion, diced
- 1 celery stalk, diced
- 2 tablespoons of dried basil
- A little splash of tamari sauce (optional)
- Black pepper to taste
- Combine all ingredients in a big soup pot, except the basil, tamari and pepper.
- Cook until everything is soft and the potato has broken up to create a nice thick chowder consistency.
- Add the basil, tamari and pepper. Great served with a big hunk of whole grain bread to dip in the chowder.