Recipe of the Month: Split Pea Soup

The weather’s turning cooler – nothing’s better at cutting the damp chill of fall than some hearty soup. The following recipe makes 2 quarts.

1 lb green split peas

7 c water

2 c diced carrots

2 c diced potatoes

1 c chopped kale

1 c diced turnip

2 bay leaves

2 T tamari

Dash of Tabasco sauce

Salt and pepper to taste

In a soup pot, combine all ingredients except salt and pepper. Bring to a boil and then reduce heat to simmer. Cook, stirring occasionally, until the peas are tender, about 1 ½ hours. Add more water as necessary. Add salt and pepper to taste just prior to serving. Best enjoyed next to woodstove, or in a vacuum bottle on top of your favorite peak!