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Split Pea Soup

Adapted from Moosewood Cookbook

1 ham bone with some meat, or ham hock (optional, this recipe as written is vegetarian)
3 cups green split peas
7 cups water or vegetable broth – may need more
2 bay leaves
salt if not using ham bone
2 cups carrots, sliced
1 cup onions, chopped
1 cup celery, chopped
3 cloves garlic, minced
1 large potato, thinly sliced
¼ cup dry red wine
¼ teaspoon dry mustard
¼ teaspoon thyme
few drops sesame oil
¼ cup red wine vinegar
1 cup chopped fresh tomatoes
¼ cup parsley, chopped

In a large soup pot, bring split peas, water, bay leaves and salt if not using ham bone.  Bring to a boil, skim the foam and cook until the split peas are soft and mushy – 3-4 hours.

In a large saute pan, heat a little oil, and add the carrots, onions and celery and saute for about 10 minutes.  Add water if needed to help steam the veggies.  Add the garlic and potatoes and continue cooking until veggies are soft.  Another 10-15 minutes.

When veggies are soft, add to soup pot.  Let cook together for another 30 minutes or so.  Add wine, mustard, thyme and sesame oil.  Cook until heated through.  Right before serving, add chopped tomatoes, parsley and red wine vinegar.  

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