Friday, December 23, 2011

SPLIT PEA STOUP

My mother likes to call her super thick soups “stoups”, so hence the name. As the name implies, this is a thick one. The smokiness from this dish comes from two things: the smoked paprika (which I LOVE) and tempeh bacon. It is a hearty dish, perfect for winter nights. Serve with fresh bread, and it is irresistibly comforting. My kids love spinach (yeah!), so this is a good dish for them.

Ingredients:
8 oz. split peas, dried
4 slices tempeh bacon, cut into small pieces

1 quart vegetable stock or no-chicken stock
10 oz. frozen spinach, chopped
4-5 small red potatoes, peeled and cut into small cubes
1 tsp. smoked paprika
1 tsp. salt
2 tsp. garlic, chopped
½ onion, chopped

Directions:
Place all ingredients into a crock-pot and cook on low for 6-8 hours (or for however long you are at work). Before serving, use a potato masher and mash the potatoes so that the soup has a very thick consistency. Serve with fresh bread.

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