Number of servings : 6
Type of meal : | Soups | Soups
Special diet :
2 tsp (10 mL) olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 carrots, halved lengthwise and thinly sliced crosswise
3/4 cup (175 mL) split peas
2 tbsp (30 mL) tomato paste
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) rubbed sage
1/2 tsp (2 mL) liquid smoke
4-1/2 cups (1.125 L) water
1/3 cup (75 mL) small pasta shapes
1/4 cup (50 mL) grated Parmesan cheese
- Heat oil in nonstick Dutch oven over medium heat. Add onion and garlic to pan and cook, stirring frequently, until onion is golden brown, about 7 minutes. Add carrots to pan and cook, stirring frequently, until crisp-tender, about 5 minutes.
- Stir in split peas, tomato paste, salt, pepper, sage, liquid smoke, and water, and bring to a boil. Reduce to a simmer, cover, and cook 30 minutes.
- Uncover, add pasta, and cook until pasta and split peas are tender, about 15 minutes. Serve sprinkled with Parmesan.
- Serve with cheddar, honey mustard, and lettuce sandwiches made with black bread. For dessert, try vanilla frozen yogurt topped with granola.