Another soup for you. I have been really enjoying doing these soups. I make a big pot and it lasts us both for lunch the whole week. This one is really hearty and filling and would be really delicious on a cold day (if we could ever get one here in LA). The beer bread is a delicious accompaniment for the soup. I got the recipe for the bread from my favorite vegan food site happyherbivore.com.
Split Pea Soup and Beer BreadSplit Pea SoupServes 8Ingredients1 Large Onion2 Cloves or 1 tsp minced garlic4 Carrots, diced2 Cups dried Split Peas, checked for debris and rinsed8 Cups Water3 Medium Potatoes, chopped1 Large Bay Leaf1 tsp dried Basil1 tsp Italian Seasoning1-2 tsp Liquid SmokeSea Salt and Black Pepper to tasteOlive Oil for sautéing
Directions*Lightly spray or drizzle the bottom of large pot with Olive oil. Saute’ the onions for about 5 minutes.*Add the garlic and carrots, cook about 2 more minutes*Add the peas and water.*Next stir in the potatoes, bay leaf, and seasonings.*Bring to a boil, cover, and cook over low heat for 1.5 – 2 hours
Vegan Beer Bread
Makes 1 loafIngredients3 Cups Whole Wheat Flour2 Tbsp Raw Sugar3 tsp Baking Powder1 tsp Salt1 Bottle (12 oz) Stout BeerDirections:*Preheat oven to 375 degrees*Grease a bread pan*Combine dry ingredients in a medium bowl*Pour in beer and mix well until dough forms, use hands to finish combining*Transfer dough to bread pan and press down firmly to shape of pan*Bake 1 hour