Chef:  Denise Kling-Pelto
Makes:  20 1 cup Servings
Prep:  20 minutes
Cook Time:  2 hours
Total Time:  2 hours, 20 minutes

 

 

 

Ingredients

  • 1 large sweet onion diced
  • 2-1 lbs of dried peas
  • 2 large garlic cloves minced
  • 1 pkg of celery sliced
  • 1 lb of carrots sliced
  • 3 large sweet potatoes diced
  • 16 cups of vegetable boullion
  • 1-2 T of dulse
  • 2 T marjoram
  • 2 T no salt seasoning
  • Pepper to taste

Directions

  1. Place about 1/8 c of water of vegetable broth in bottom of pan and “healthy saute” the onions and garlic.  (Wait until water/broth bubbles, add onions and garlic and saute until translucent.)
  2. Then, “healthy” saute the celery until tender.
  3. Place celery with the onions and garlic in large soup pot.
  4. Add 16 cups of vegetable broth, and 2 lbs of dried peas.
  5. Bring to a boil and then simmer for 1 hour 30 minutes.
  6. Add diced sweet potatoes and spices.
  7. Simmer until it reaches your desired consistency.  Soup will thicken as it cools.

Tips:

  1. If you want a more savory flavor, brown onion and garlic, and then “de-glaze” pan adding liquid to your soup once the water has been added. 
  2. Add water to thin if soup is too thick for you.
  3. I freeze in 2c containers for a quick lunch.  Take out of freezer the night before and bring it for a piping hot lunch in a good thermos.

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