Souper Split Pea Veggie Miso

September 24, 2011

This hearty soup is warming and perfect as we transition into fall.

If you are gluten free, go for a  brown rice based miso paste. I suggest tossing a head of seasonal greens in at the end for a perfectly nourishing meal.

2 pounds dried split peas
6 inches strip of kombu
1 medium onion, diced
3 cloves garlic, minced
1 celery rib, sliced
1 medium carrot, sliced
1 medium potato, diced
3 bay leaves
dash of cayenne pepper
dash of black pepper
dash of paprika
1 tablespoon vegetable base (no yeast extract or MSG please)
1 tablespoon barley miso

For the rest of the recipe click here.

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Kathy Murray's picture

What is kombu?