Split Pea Soup With Sherry
"This is based on a recipe from drfuhrman.com. It is a delicious split pea soup with some extras that give the flavor an interesting twist. I simplified the instructions to make it easier to prepare.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).…..You can reduce prep time by using frozen or pre-chopped vegetables and jarred garlic."
photo by Anne Sainz
- Ready In:
- 2hrs 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb dried split peas
- 4 (15 ounce) cans low sodium vegetable broth
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 medium onion, chopped
- 4 stalks celery, chopped
- 3 medium carrots, chopped
- 1 cup mushroom, chopped
- 2 garlic cloves, minced
- 2 tablespoons dry sherry
directions
- Chop onion, celery, carrots, mushrooms and garlic and set aside.
- Rinse split peas. In a large soup pot (at least 7 quarts), combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
- When peas have cooked for 1 hour, stir in chopped vegetables.
- Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
- Discard bay leaf.
- Stir in Sherry.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.
