Split Pea Soup10 c water
1 bay leaf or 1 piece kombu
1 to 2 T olive oil
1 bag (about 2 1/2 c) split green peas, rinsed
1 to 3 pounds carrots, peeled and cut into bite-sized chunks
1 large yellow onion, diced
2 cloves garlic, pressed or diced fine
2 t dried dill
3/4 t celery seed
1 t salt
pepper to taste
- Put the water, bay leaf, and oil in an 8-quart pot and bring to a boil.
- Add the split peas. Return to a boil, then reduce the heat to medium-low.
- Cover and simmer 1 1/2 hours, stirring occasionally.
- Add the remaining ingredients.
- Simmer uncovered 1 hour, stirring occasionally.
- Remove the bay leaf.
- Taste, and adjust seasonings.
- Serve with a dollop of sour cream or plain yogurt in the soup, and red pepper cornbread on the side.
Red Pepper Cornbread
1 c cornmeal, preferably stone-ground
1 c all-purpose flour
1/3 c sugar
1 T baking powder
1/2 t salt
1/4 c canola oil
1 c buttermilk
1 red bell pepper, roasted, peeled, and diced
- Preheat the oven to 375. Oil an 8 X 8 pan.
- Put the dry ingredients (cornmeal through salt) in a large bowl. Whisk together.
- Put the eggs, oil, and buttermilk in a small bowl. Mix well with a fork.
- Add the egg mixture to the dry ingredients. Stir with a fork just until combined.
- Fold in the red pepper.
- Pour into the prepared pan.
- Bake 23 minutes until the top is golden brown in spots and a toothpick comes out clean.