I only make this soup once in a blue moon. And each time it is so easy, delicious and satisfying that I cannot remember why I don't make it more often. I serve it with homemade cornbread or garlic naan. Both are great!

 

1/2 medium onion, chopped				2 cloves garlic, minced
1 tsp ground fenugreek*				1/4 tsp ground cumin
2 Tbsp virgin olive oil				1 low-salt veggie bouillon cube
2 c green split peas, rinsed				5 c water
3 potatoes, chopped				3 large carrots, chopped
1/4 tsp black pepper

 

Heat a 4-quart pot over medium heat.
Add olive oil, then onions and garlic. Saute until translucent.
Crush veggie bouillon and add it to pot along with the fenugreek and cumin.
Add split peas and stir well to mix. Saute for 2 minutes.
Add 4 cups of water. Stir and let simmer until peas are almost soft (about 30 minutes).
Add chopped carrots and potatoes plus anothe rcup of water if needed.
Simmer until vegetables are cooked through (about 15 minutes).
Sprinkle with black pepper to taste and serve.

* If you want your soup to be creamy smooth, scoop out some of the pea soup (not the veggies), blend in a blender and return to the pot.
* Learn more about fenugreek.