This long-simmering, yet easy winter soup is a natural choice as a hearty main dish. Make Whole Wheat Vegetable Muffins (page 149) while it’s cooking.

　　

Ingredients

8 or more servings

　　2 tablespoons olive oil

　　1 cup finely chopped onion

　　2 medium carrots, peeled and diced

　　2 to 3 cloves garlic, crushed or minced

　　8 cups water

　　2 vegetable bouillon cubes

　　1 pound dried yellow split peas, rinsed

　　1/3 cup raw brown rice or barley, rinsed

　　2 bay leaves

　　2 teaspoons good-quality curry powder, more or less to taste

　　1/2 teaspoon turmeric

　　1 teaspoon grated fresh ginger

　　Pinch of ground nutmeg

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden.

　　

Step 2

Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the peas are mushy, about 1 1/2 hours, stirring occasionally.

　　

Step 3

When the peas are done, adjust the consistency with more water as needed, then season with salt and pepper. Discard the bay leaves and serve. This soup thickens considerably as it stands; thin with additional water as needed and adjust the seasonings.

　　

Nutrition Information

Step 4

Per serving:

　　

Step 5

Calories: 292

　　

Step 6

Total fat: 4g

　　

Step 7

Protein: 17g

　　

Step 8

Fiber: 1g

　　

Step 9

Carbohydrate: 48g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 47mg

　　Vegan Soups and Hearty Stews for All Seasons