This soup is good on a COLD winter day.
“Just one cup of cooked split peas provides a full 65 percent of the Daily Value for fiber, making them, like all legumes, highly beneficial in blood sugar management and cholesterol control. Dried peas are also a good source of B vitamins (folate and thiamin) and various minerals such as magnesium, phosphorous and potassium.” (Copied from the website drweil.com)
Ingredients:
1 pound package dried, un-soaked, split peas- either yellow or green
2 large onions- diced into large pieces, or may use 1 Tablespoon dried, chopped onion
5 cloves fresh garlic- peeled and chopped into small pieces
6 cups water
1 teaspoon each of:
Turmeric
Ground cumin
Tellicherry black pepper, or ground black sesame seeds Italian seasoning
2 teaspoons each of:
green salt- salicornia
Ground ginger
Directions:
Rinse peas well- until water stops foaming and runs clear. (NOTE: split peas do not need to be soaked like whole dried peas do.)
Put all the ingredients into a pressure cooker. Bring up to highest pressure, then lower heat and cook for 15 minutes. (Refer to your particular pressure cooker owner’s manual to see how to do this.) Let pressure release naturally.
Instant Pot directions: Add all ingredients into 6 quart pot; select “beans”; set time for 12 minutes. Let pressure release naturally.
If you don’t have a pressure cooker, you may alternatively bring the soup to a boil in a large covered pan; then reduce heat, leave covered, and simmer and cook for about an hour- or less, if you don’t want the peas to be mushy.