Yeast Free Split Pea Soupbeans, diabetic, main dish, soups/stews 1 tablespoon olive oil 1 onion; chopped 1 centiliter fresh garlic, minced, =or=- 1 teaspoon bottled garlic: 1 teaspoon ground cumin 2 cup uncooked split peas 2 quarts water 2 carrots; sliced 2 stalks celery; chopped 1 unpeeled potato; diced 1 salt & pepper to taste Heat oil in a large soup pot. Add onion, garlic, cumin. Saute 1 minute. Add peas, and stir until coated. Add water, bring to a boil, reduce heat. Cover, and simmer 1 hour. Add remaining ingredients, and continue cooking 20-30 minutes, or until vegetables are tender. This soup really thickens overnight in the refrigerator. The taste is enhanced as well. Origin: Yeast Free Living Shared by: Sharon Stevens, Oct/94. |
