“This recipe comes from the R.S.V.P. section of a November 1989 issue of Bon Appetit. It was requested from "What's Cooking", a restaurant on 41st Street in New York City. It's thick and hearty, accented with cumin. I've added a peeled and diced potato in with the other veggies to make it a little heartier meal for dinner. I usually run my immersion blender through this to get a little smoother consistancy.It's great served with a good corn bread!”
1hr 25mins

Ingredients Nutrition


  1. Place split peas in heavy large saucepan; add enough cold water to cover and let soak 15 minutes.
  2. Drain peas and return to same pan.
  3. Add 7 cups water or vegetable broth and bring to a boil; reduce heat and simmer 45 minutes.
  4. Heat oil in large heavy skillet over medium-high heat.
  5. Add onion and saute until golden brown, about 10 minutes.
  6. Add garlic and saute 3 minutes.
  7. Add onion mixture,carrots and celery ( and potato if using) to peas; mix in cumin and season to taste with salt and pepper.
  8. Simmer until peas and vegetables are tender, about 20 minutes.
  9. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving, thinning with water if necessary.).
  10. Ladle soup into bowls and serve.

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