Split Pea Soup.
Not a very appetizing photo, I know. But the soup is delicious, and so easy to make. Really. Even my mom, who is a self-proclaimed pea soup hater said that this soup wasn't too bad. And it's vegetarian!
8 cups water
1 16oz bag of dried spilt peas
5 carrots, diced
1/2 onion, diced
and the "secret" ingredient:
3 extra large Knorr vegetarian vegetable bouillon cubes
Sautee onion in a large pot with butter or oil until translucent. Add the 8 cups of water and bring to a boil. Add the bouillon cubes and stir occasionally until they dissolve (because you don't want to happen upon a chunk of that flavor goodness when eating your soup).
Add peas, carrot and onion. Return to a boil, then reduce heat to medium. Cook for approximately one and a quarter hours - you'll be able to tell when it's done. Make sure to stir occasionally. If you like your soup chunky, stir fairly vigorously every 3 minutes or so during the last 15 minutes of cooking. This will break down some of the peas, but not all of them. If you like smooth soup, you'll want to put it through a blender or food processor when it's done - or use an immersion blender if you're lucky enough to have one.
Then it's ready to eat! It makes a fair amount of soup, but it also freezes well. And you can add more water if you like your soup thinner.
