This is the simplest main dish I know. Two dry ingredients, that’s all. And it has all the benefits of bean soup: extremely healthy, my kids love it, vegan & gluten-free, easy to make, etc. Here’s my recipe.
Time: 60 minutes. Serves: the quantity I have below feeds about 8, but you could cut that in half – just keep the 1:3 ratio of the two ingredients. While this cooks, prepare some rice to add at the table. Add a vegetable and you have your meal (plus leftovers for another).
- 1 qt split peas, rinsed if you feel like it
- 3 qt vegetable broth (or 3 qt water + 4 bouillon cubes, added directly to the pot)
- (optional) Hint of smoke (smoked salt or smoked paprika, to taste)
No chopping. No fresh ingredients. This can be underway in five minutes or less. Bring to a boil (if you have the lid on, this will make a mess), stir the foam back in, cover and simmer until split peas are soft (~45 minutes).
At this point I puree it, either with an immersion blender (easier) or in a blender. (If you have never pureed boiling soup in a blender, read up on it and take safety precautions). You could probably eat it unblended or just whisk it.
Serve with a scoop of rice in each bowl as a main dish. Based on the recipe from Mark Bittman’s How to Cook Everything Vegetarian. Tip to Ann Arbor friends: Argus Farm Stop sells locally-grown split peas.
One weird thing to know if you’ve never cooked split pea soup: the leftovers thicken as they cool. To the consistency of Jello. You can carve it with a knife. It’s not a problem, though. When warming up leftovers, just scoop some into a soup bowl, add water to thin it out, microwave it, and stir it to a uniform consistency.