Vegetarian Split Pea Soup Recipe

Split pea soup warms you up on a cool fall or winter evening, is wonderfully filling, and absolutely delicious. This recipe makes 4 - 8 servings.

3 - 4	garlic cloves
1 cup	light cream	250 ml

Dried green split peas: you can also use dried yellow split peas, or, for a different taste, lentils. However, lentils don't need to be cooked as long.
Parsley and thyme: you can omit these if you don't have any, but they really add to the taste of the soup. If you have fresh parsley or thyme leaves, use about ¼ cup (60 ml) chopped fresh parsley, and 1 teaspoon (5 ml) fresh thyme leaves.
Light cream: for fewer calories, you can use whole milk, or an equal almount of evaporated milk.

Pour split peas into a large soup pot (or Dutch oven). Add the 8 cups (2 litres) of cold water, and let soak for a minimum of two hours — overnight is best.
Place soup pot on burner, cover, turn heat to high, and bring to a boil.
Turn down heat to low, and simmer for two hours, stirring occasionally.
Meanwhile, peel and chop onion, carrots, celery, and (if using it) garlic.
When split peas are cooked soft, add all remaining ingredients (except for cream), and cook for 30 - 45 minutes more, or until carrots are soft.
Remove bay leaves. Taste, and add more salt or pepper, if needed.
At this point you can serve the soup as is; however, lots of people prefer a creamy, puréed soup. To purée: use a hand blender in the soup pot.
Turn heat to very low, and stir in cream (or milk). Heat for 5 - 10 minutes, and serve.

For a complete protein, serve with whole wheat toast.