This weekend I got in the spirit of the season and did a little decorating. I don’t go wild with decorations but I did put up a few things that make me happy. I purchased a wreath locally from the orchard where we often buy fruit in the summer.
I also added this to the door. It helps to remind me to think of all the good things in my life that bring me joy.
I decorated our living room with these handmade wool pillows I bought from Sundance several years ago. I really like the unique, artisanal things they have in their catalog.
My sweetie made biscuits this morning. The aromas in our house were phenomenal. I don’t know which smelled better, the freshly roasted coffee beans or the biscuits in the oven.
Another thing that pleased me this weekend was the soup I made last night. I sometimes have issues with legumes being grainy when I cook them. This problem may be due to the fact that we have hard well-water and it sometimes affects my cooking. I read somewhere that you can add a little baking soda to legumes to help with their texture. I don’t know if this made the difference since I didn’t have a “control” pot to test my theory but this was hands down the best tasting split pea soup I’ve ever made.
Since I’ve been eating a lot of rich food lately, a bowl of this soup brimming with vegetables was exactly what I needed. I adore legumes and can happily eat them for any meal of the day. This soup is a simple recipe and it makes a satisfying lunch or dinner. In addition to great taste, you get a meal that is a good source of protein, high in fiber, rich in complex carbs and low in fat.
2 cups of split peas – rinsed multiple times
7-8 cups of water (depending on how thick/thin you like it…more can always be added)
2 bay leaves
1 cube Rapunzel bouillon
a couple glugs of olive oil
2 cloves of garlic minced
2 teaspoons ground cumin
3 celery ribs diced
2 carrots diced
2 tablespoons of tamari/soy sauce
fresh black pepper
Here’s how it’s done in my kitchen
1. Put the split peas and water in a pot and bring to a boil. Turn the heat down to low, add 1/2 teaspoon of baking soda and simmer for 30-40 minutes stirring occasionally.
2. Meanwhile chop the veggies and saute the onion in olive oil over medium heat for 8 minutes. Add cumin and garlic and continue sauteing for 2 minutes.
3. After the peas have cooked for at least 30 minutes and are tender tasting, stir in the onion saute mixture, chopped veggies, tamari and bouillon. Cook an additional 20-30 minutes until the veggies are tender. Taste the veggies to make sure they are soft enough and adjust flavor with salt and pepper. Serve it up hot and make sure there is enough liquid for your soup to stay soupy as it will thicken in the serving bowls as it cools.