Green Split Pea Soup - Veg Curry
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

2 lbs. Green Split Peas, dried
4-5 lbs. Cabbage
2 lbs. Onions, medium size
1-1/2 lbs. Carrots
4-5 Celery, ribs, large
1 tbsp. Ginger, ground
2 tbsp. Cumin, ground
2 tbsp. Coriander, ground
2 tsp. Cardamom, ground
2 tsp. Turmeric, ground
1/2 tsp. Yellow Mustard Seed, ground
2 tbsp. Lemon Juice OR Lemon slices
Cayenne Pepper or Hot Sauce, to taste
Cilantro or Parsley, fresh or dried (for garnish)

(To enlarge the photo of the green split pea soup - veg curry, click on the photo or link)

Preparation

We prepare this green split pea soup - vegetable curry recipe in a large soup pot on our stove top. It will serve about 12 adults as a main meal, or make 24 servings as an appetizer, and it's great for leftovers. The recipe may be halved if you desire to make a smaller amount. It’s a good idea to start preparing the soup early in the morning, or start the split peas the night before in a slow cooker and let them simmer overnight.

We have two ways of cooking the the split peas separately from the other soup ingredients, since the green split peas will stick to the bottom of the pot on the stove top. (1) Set slow cooker to “high.” Preheat 10 cups of water to boiling and add to the slow cooker with cover. (We heat the water 2 cups at a time in the microwave oven.) OR, (2) place the cold water in the slow cooker on low heat the night before you want to serve the soup. 

Sort out any unwanted material from the dried green split peas. Rinse split peas well and add to the water in the slow cooker, and cover.

Place 2 quarts of cold water in a large soup pot on the stove top, and turn the heat on to high simmer. Wash and clean the vegetables and peel the onions and carrots. Cut the vegetables in pieces, or shred them in a food processor, as we do, and place them in the pot on the stovetop.

Add all the seasonings (except the lemon juice or slices, and the garnish) to the large soup pot and mix well, and cook the vegetables until they are tender on “high simmer” setting. Stir occasionally, checking to see if more hot water is needed for desired consistency.

When split peas are very soft (mushy), and the veggies are cooked, turn the heat on the large soup pot to "low simmer," add the cooked green split peas to the soup pot along with the lemon juice or thin lemon slices from one small lemon, and mix well, and allow to simmer until the soup heats up to the boiling point with occasional mixing to ensure that nothing sticks to the bottom of the pot, then turn off the heat, and cover the pot until you are ready to serve.

Serve with a sprinkling of cilantro or parsley garnish and a large tossed salad. Enjoy!

Ingredients Information

Cabbage, Green

Cardamom, ground

Carrots

Celery

Cilantro, Dried Leaves

Coriander, ground

Cumin, ground

Ginger, ground

Lemon Juice, Reconstituted

Lemons

Mustard Seed, Ground

Onions, Yellow

Parsley

Peas, Green Split

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Turmeric, ground

Utensils and Equipment Information

Crock Pot (slow-cooker)

Food Processor

Knives

Measuring Cup, Liquid

Measuring Spoons

Pot, Large Stainless Steel

Spoon, Large Mixing

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!