Split Pea Miso

A popular old-timer with a savory vegetarian twist...

Ingredients:

1 C. split peas
1 strip wakame or kombu
1 onion, diced
1 clove garlic
1/8 C. burdock, slivered
1 carrot or parsnip
1 stalk celery, diced
½ tsp. thyme and marjoram
2 T. barley or hatcho miso

Directions

1. Wash the peas several times, until the water is clear (makes soup less gas-forming).
2. Boil and skim off any foam.
3. Then add seaweed, burdock, onion and enough water to cover by 1”.
4. Cover and simmer 30 minutes.
5. Add other veggies, and just enough water to make desired creaminess.
6. Simmer 30 minutes more.
7. Dissolve miso into soup just before serving.

Source: “The Self-Healing cookbook” by Kristina Turner.

 

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