We posted a recipe for split pea soup with ham in 2012, saying we would post a vegetarian version soon. OK, a year isn't soon, but here it is. It's a twist on split pea soup that makes the vegetarian version even better: curry.
Curry and green split peas are a natural combination. Many similar pulses (lentils, split peas of various colors) are used in Indian dals so why not split pea soup? The curry adds lots of flavor too, flavor that usually comes from a pork product.
Instead of chopped onions, this recipes uses dehydrated onions. Since this cooks a long, long time, the dried onions dissolve into the soup. If you use fresh onions, they remain crunchy, even after long cooking. We like it better without the crunch.
Curried Split Pea Soup
(serves 6-8, costs $7.35)
1 pound dried green split peas, rinsed, drained and picked over for pebbles or non-pea particles
6 cups vegetable stock
2 Tablespoons minced dehydrated onions
2 Tablespoons mild or hot curry powder
4 large carrots, chopped into ¼ to ½ inch pieces
2 large ribs of celery, chopped
½ teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon black pepper
Mix together everything in a soup pot or 3-5 quart slow cooker.
If cooking in a pot, bring to a boil, reduce to a simmer and cook until the peas are tender, at least 2 hours. Longer isn't bad; the peas will get very soft which is really the point.
If cooking in a slow cooker, set to cook for 10 hours on low.
Stir well and add more salt if needed.
This soup freezes very well. If you reheat it, add a bit of water because it will get much thicker when it cools.