It's Soup Day

Even though it'll be in the 80's here today, here is a recipe for a hearty winter soup -

Vegan Split Pea Soup
makes 9 2-cup servings

4 C Vegetable Broth
12 C water
1 C lentils
4 C split peas
1/2 lb diced carrots
1/2 C chopped green onions
2 tsp Spike seasoning
fresh ground pepper - 1/2 on fine and 1/2 on medium
4 - 5 medium/large cloves of garlic - pressed
1-inch chunk of fresh ginger minced

Bring broth to boil. Add all other ingredients. Bring to 2nd boil stirring almost constantly. Reduce heat to low and simmer for 2 to 4 hours - until the soup is the texture that you like. Pour 2-cup portions into containers that will fit into your smallest sauce pan (square ones aren't good nor are the tall skinny sour cream containers). Flash freeze overnight then pop them out of the containers and tfer into a big freezer bag. When reheating, add 1 C water for each 2-cup portion as the soup really thickens up after the first cooking.


Since I'm no longer vegan, I now add bacon ends at the beginning and some diced ham. I make it a little differently every time, sometimes adding more carrots nearer the end, sometimes adding potatoes if I'm not going to freeze it, sometimes throwing in some basil or cilantro.