I've started a new activity for the winter, which is Wednesday soup and open craft time for my friends. I'll make a big pot of soup each week, and enjoy the company of whoever is available that day while we work on projects together after lunch. Leftover soup is never a problem in this house... I like to eat it for breakfast and lunch, and Lavender takes it for lunch, too.
This week's soup was adapted from Moosewood Restaurant Low-Fat Favorites. I've liked every recipe I've made from this book, although I never prepare them exactly as written. Recipes are just a guideline! Here, I've made it a more filling stew-like meal by using the whole pound of split peas. I also added spinach, chipotle pepper, and celery, and used vinegar instead of lime juice (which is probably lovely, but was not in my refrigerator).
Green, Orange, and Gold Split Pea Soup (about 10 servings; prep + cooking time ~ 2 hours)
2 c chopped onions sauteed in 1 t olive oil or chicken fat
1 lb yellow split peas
6 c chicken or vegetable broth
2 c peeled and diced sweet potatoes
1 c cored, peeled, and diced apples
1 c finely diced celery
1.5 tsp cumin
1 tsp turmeric
1 tsp coriander
1 T minced fresh ginger
1 cinnamon stick
2 tsp chili powder
1 dried chipotle pepper
3/4 c diced tomatoes
1 T soy sauce
1 tsp red wine vinegar
2 c fresh spinach, slivered
Rinse split peas and add to large pot with all ingredients through the dried chipotle pepper. Bring to a boil and then lower heat to a gentle simmer. Cook until peas are done and beginning to fall apart, about 60-90 minutes. Remove chipotle pepper and either discard it, or, if you want more of its flavor, take out the seeds and return the pulp to the soup. Add tomatoes, soy sauce, and vinegar and puree slightly with an immersion blender if desired. Add spinach and continue to heat gently until it is wilted.