How to make it

  • Combine split peas, stock, bay leaf and salt. Bring just to a boil, reduce heat and simmer for 3-4 hours.
  • Near the end of that time, combine the oil or butter and the vegetables in a large skillet and saute until tender. You may need to add a bit of water and cover to steam them along. When tender, add to the soup pot and continue simmering.
  • About 15 minutes before serving add the red wine, dry mustard, thyme and sesame oil and, as before, continue simmering. These ingredients are all optional but extremely yummy.
  • Just before serving add any of these that you choose:
  • vinegar, tomatoes, fresh parsley.
  • You can add chopped ham when you add the cooked vegetables, for non-vegetarian split-pea soup.

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