The other night I decided I needed to use up the last of some split peas I’d had around for a while. I ad-libbed a spicy soup recipe and was super happy with the outcome. I like when I just throw stuff together and it turns out great! I had a good feeling about this one so I actually wrote down what I did so I could make it again- and share the recipe!
I had some onion leftover from another recipe, a near-the-compost-bin-bound carrot, some beautiful bok choy from a friend and a bit of soyrizo leftover so this is what I came up with:
Spicy Split Pea Soup– 3-4 servings
1 Tbsp olive oil
half large onion- chopped
2 cloves garlic- minced
1 large carrot peeled and rough chopped- smallish
2 small bunches bok choy- rough chopped- smallish
pinch of black pepper
dash of celery salt
3 cups veg broth (I made mine using Better Than Bouillon)
1 cup split peas soaked overnight- then drained and rinsed
1/4 tsp marjoram
half package soyrizo
In a three quart pot sautee the onion in oil for a few minutes till softened. Add garlic and cook another minute, stirring often. Add the carrot and cook a few more minutes. Add the bok choy and cook another minute. Add a pinch of pepper and a dash of celery salt (I love celery salt and try to find ways to use it, but if you don’t have it, I’m sure regular salt would be fine. Or you could even use Mrs. Dash or something like that if you are watching sodium).
Now add the broth and peas and stir. Add the marjoram, bay leaf and soyrizo and stir well. Bring to a boil then reduce to simmer for 1-2 hours or till peas are tender (depending on how old the peas are or how long you soaked them- just keep an eye on them). Test for seasoning and voila! (be sure to find the bay leaf and remove it before serving) I ate mine with some crusty french bread, but I also think it would be great with a quesadilla or grilled cheese sandwich or cornbread!