Cabbage and Split Pea Soup

Adapted from Savoring the Thyme

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound dried split peas, sorted and rinsed
• 10 cups water
• 3 vegetable bouillon cubes
• 2 ribs celery, diced
• 2 carrots, diced
• 2 potatoes, diced
• 1 teaspoon tumeric
• 1 head green cabbage cut into bite-sized pieces

METHOD:

• Heat oil, add onions and garlic and saute about 10 minutes until onion is tender
• Add water, bouillon, peas, bring to boil and cook, covered, for 15 minutes
• Add celery, carrots, potatoes, tumeric bring to boil and cook, covered, for 20 minutes
• Blend soup with immersion blender
• Add cabbage and cook an additional 15 minutes, covered, or until cabbage is soft