This recipe is inspired by a delicious soup I ate on a cool autumn day at the Oneota Community Co-op last fall. The strong community formed by the Oneota Co-op is at the heart of Decorah, Iowa, my beloved college town. Any trip to Decorah requires a daily - sometimes twice daily - stop at the co-op to see old friends and grab a tasty meal. Nourishing and delicious, I left with two large containers of their Minted Split Pea Soup - this recipe is a near replica! It has a velvety texture and a unique, light flavor. Perfect on chilly day.
SPLIT PEA SPEARMINT SOUP (gluten free, vegan)
yield 6-8 servings
2 cups dry split green peas
3 large carrots, diced
2 stalks celery, diced
2 medium yellow onion, finely diced
1 clove garlic, minced
1 tsp spearmint
1-2 Tbsp chickpea or azuki tamari, Coconut Aminos, or sea salt to taste (or soy tamari or Bragg's if soy-tolerant)
freshly cracked black pepper
10 cups water
Rinse and soak dry green peas for 8-10 hours - OR - boil 4-6 cups water in large stockpot or dutch oven, add peas, remove from heat and cover, leaving sit for 1 hour.
Rinse soaked peas and set aside.
In large stockpot, heat olive oil over medium-low heat. Add onion and garlic, and saute for 3-5 minutes, or until starting to become translucent. Add celery, and saute for 2 minutes. Add carrots, and saute for an addition 2 minutes .Add soaked peas, spearmint, and 10 cups water to stockpot. Bring to boil over medium-high heat, then reduce to a simmer. Cover, and simmer 90 minutes or until peas are soft. Add tamari or salt and pepper to taste, and let simmer for an additional 5 minutes.
Serve warm with a slice of your favorite bread and roasted vegetables or a greens salad.