Split Pea Soup

Lots of broth,
quick and easy to prepare.
Makes 4 - 6 servings.


1 Tbs.cooking oil
1 med.onion, diced
2 clovesgarlic, chopped
1 smallcayenne pepper, partially cut open
1/4 tsp.black pepper, freshly ground
1 pinchgnd. cinnamon (~1/16 tsp.)
1 wholebay leaf
1 cupsplit peas (dry)
2 cubesKnorr Tomato Bouillon or other soup base (enough for 4 cups stock)
1/4 tsp.fresh ginger, sliced or chopped
5 cupsfiltered water
1 tsp.soy sauce
2 ribscelery, sliced
~brown rice, prepared separately


~substitute sliced Romaine lettuce for celery; if other greens are used, add earlier as appropriate
1 tsp.substitute garam masala for cayenne and cinnamon
~garnish with crumbled tofu, browned in oil and soy sauce
~garnish with chopped cilantro
~garnish with toasted, seasoned nuts or seeds


Recipe created March 14, 2000, by Daniel E. Singer
Updated January 5, 2002
URL: http://www.cs.duke.edu/~des/recipes/split-pea-soup.html