Sunday, June 26, 2011

Curried Split Pea & Vegetable Soup

© 2011 Cizon Sauceda
Tested in Cizon's Kitchen
on 2011.06.25

Curried Split Pea
and Vegetable Soup
 Recipe derived from combination of several and various versions
of vegetable and split pea soup recipes.

1 - 3.5 oz pkg sliced deli pepperoni, dice to a minced bacon bits size
1 - 16 oz pkg dried split peas, rinsed & drained
1 - 2.2 oz box beefy onion soup mix
4 beef-bouillon cubes
1 large white onion, chopped
1 red bell pepper, chopped
2 carrots, peeled & diced into 1/2" bites
4 medium russet potatoes, peeled & diced into 1/2" bites
1 medium head cauliflower, cut into 1' florets
3 tbsp curry powder
3 tsp cumin seed, whole
1 tbsp minced garlic flakes
1 tsp salt
1 tsp black pepper
2 plum tomatoes, chopped
1 - 6 oz can tomato paste
1 bay leaf
3 tbsp Extra Virgin Olive Oil "EVOO"


Over medium high heat saute in the "EVOO" the onion, bell pepper, pepperoni, 2 tbsp curry powder, 2 tsp cumin seeds, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tbsp garlic flakes and one pkg of beefy onion soup mix.

Bring to boil in large stock pot 8 cups water, beef-bouillon cubes and second package of beefy onion soup mix, split peas, carrots, potatoes, cauliflower. Once boiling add sauteed mixture and return to boil adding also the tomato paste, tomatoes, 1 tbsp curry powder, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp cumin seeds, 1/2 tbsp garlic flakes and 1 bay leaf. Stir and bring to boil.

Reduce heat and simmer one hour or
until peas are at tenderness desired. 

Top with Shredded Cheese
And Sour Cream

Serve with
Warm Baked Bread or Tortillas.