I was never a fan of Pea Soup until I was a nanny for a family with 2 small children, the father being overseas for a couple of months at the beginning of my stint w/them. The mom ("M") is a vegetarian and an amazing cook! I seriously went from being unemployed and eating as entertainment (Lord, how much weight did I gain during that time???) to running after 2 lovely kiddos every day and eating mostly vegetarian (When I first realized that I could lose weight). She introduced me to this soup (as well as a very similar soup w/lentils, but I'm not such a fan of those!) and now I'm a big fan. This soup is great because it requires little fuss from beginning to end, it is a great way to get your veggies in, and it is pretty cheap to make. It is my staple lunch/dinner for when I have $10 in my bank account an it's a week from payday.
I don't usually post recipes on my blog because:
1. I don't really cook that much.
2. When I cook, I rarely follow a recipe to the "T".
But let's give it a whirl!
Vegan Pea Soup
1-2 Quarts of Vegetable Stock*
2-4 Quarts of Water*
32 Ounces of Dried Peas
2 Large Carrots
1 Large Onion
1 Bunch Fresh Dill
Salt and Pepper to Taste
I start by warming up my vegetable stock on low heat in a large pot while I rinse and sort the dried peas....there are some funky looking ones! Once I have rinsed and sorted the peas, they go in with the vegetable stock. I then add water to the pot to make sure all the peas are covered in liquid. I diced up the carrots and onion and added them to the pot. After a big stir, I put the lid on, set the heat a smidge above low. Then I went about my business cleaning my pilates/yoga mat, doing my laundry, trying (and failing) at some Pinterest crafts, etc. Because it is on low, it only needed a stir every 15 minutes or so and is not very likely to stick to the bottom. I added more water as needed because I like my soups at a mushy, not runny consistency. When the peas start to become a mush instead of individual peas, I put the dill in. I'm not sure how you are actually supposed to get dill off of the stem, but I just used kitchen scissors and snipped away over the pot of soup. From start to finish it was about 2 hours until it was done (aka all the individual peas were mush). Salt and pepper can be added at this time too. I felt so accomplished that I cooked, cleaned, and did laundry!
*Don't quote me on this. I think the peas say to use a 1 oz peas/8 oz water ratio. You can mix vegetable stock/water or all of one or the other, your preference!
Reason #3: I apparently am not good at writing recipes! haha It was my best shot though!
I think this is what I paid for these items:
1-2 Quarts of Organic Vegetable Stock (I found 1 quart on clearance for $1.29)
2-4 Quarts of Water (Free!)
32 Ounces of Dried Peas (2 16oz bags for $2.74)
2 Large Carrots ($.50?)
1 Large Onion ($.50?)
1 Bunch Fresh Dill ($1.99...splurge! I love dill and I don't care who knows!)
Salt and Pepper to Taste (Free? Such a minuscule amount!)
Total: $7.50 including tax.
Servings: 8-10 depending on how much you want.
I think it is great because it is so filling and delicious and cheap. I usually use a 16oz coffee mug for lunch, as I'm sure you can tell. :)
*Disclaimer: Eating this for every meal might make your pee neon green for a while due to the excess of whatever vitamin that peas have a lot of. True story. It happened to me this summer. You have been warned :)