SPLIT PEA POTATO SOUP
6 cups low-sodium vegetable broth or water
1 1/2 cups dry split peas
1 bay leaf
1/2 teaspoon dry mustard
1 onion chopped
2 gloves garlic, minced
2 celery stalks, chopped
3 medium red skin potatoes, cubed
1 tablespoon low-sodium tamarin
1 tablespoon balsamic vinegar
Parsley (whatever kind you like, chopped for garnish)
In a large pot over high heat, mist the broth (or water), split peas, bay leaf and mustard. Bring to boil, then lower heat to a simmer for about 20 minutes, while partially covered.
Add the onion, garlic, celery, carrots, and potatoes. Cover and simmer for about 40 minutes more, stirring occasionally, until the peas are creamy.
Toward the end of cooking time, add the tamarin, vinegar, and black pepper to taste. As the peas cook, their texture becomes creamier and softer and the stirring blends them.
Serve in soup bowls garnished with your favorite hot sauce (optional) and parsley. along with huge green salad or a pile of cooked greens. FROM: ENGINE 2 Seven Day Rescue.