Bean soups are great in the winter and they are well suited for dieting. I made this soup tonight. Yes, cooking for the 3rd night this week and it's only Thursday. :)
It's a pretty inexpensive soup. I figure about $4 including the mushrooms which add a little extra flavor and interest. I separated the soup into 5 containers which I will heat up in the container and consume.
Ingredients
1 bag Goya green split peas (16 oz package)
1 potato shredded
2-3 cloves garlic
6-8 cups vegetable stock
1-2 Tbs extra virgin olive oil
2 finely chopped jalapeños
2/3 cup chopped celery
2/3 cup chopped onion
2/3 cup chopped carrot
2/3 cup copped zucchini
8-10 corsely chopped mushrooms
salt, pepper, red pepper flakes to taste
Directions
1. Sort and rinse peas and soak overnight or at least 8 hours.
2. In a 6 to 8 quart pot combine the split peas, potato, garlic and vegetable stock
3. In a frying pan, sprinke extra virgin olive oil and sauté the jalapeño, celery, onion, carrot, zucchini and mushrooms for 4-5 minutes until slightly tender.
4. Add sautéed mixture to beans and cook until the peas are soft
Garnish ideas
- croutons
- dab of sour cream
- parmesan cheese
- sliced hard boiled egg
No comments:
Post a Comment