TURNIP TOMATO PEA SOUP – fat-free
Dried split and dried whole peas set the foundation for this brothy veggie soup with turnips, tomatoes, onions, carrot and celery. High End. Top Shelf. And no added fat. Oh, did I forget the ham? There’s that too – animal-free of course! Lovely expression of goodness! Makes a lot, restaurant style, so if you don’t have an extra-large pot, cut the recipe in half!
Makes 27 cups
F-FC ClipBoard: The May Wah IMITATION HAM I use contains 2.2 grams fat/100g of ham (or 4%). I used about 1/2 pound, which doubles the fat, which = 4.4 grams. So, I’m going to put this in the fat-free category, since 4.4 grams fat per 27 cups soup is a negligible amount.
1 lb. dried split peas, wash and drain
1 lb. dried whole peas, wash and drain
12 c. water
1 T. salt
2 c. diced sweet onion, 1/2 inch squares
1 c. diced celery
about 3/4 b. fresh turnip, peeled and cut into 3/8-1/2 inch cubes
1 c. peeled, very thinly sliced carrot, no thicker than 1/16 inch – we want all the vegetables to become tender at about the same time
3 c. water from top of pea pot – only the water, not the peas with it
1/2 lb. animal-free ham, cut into 3/8 inch cubes – I used May Wah IMITATION HAM – great product
2, 28 oz. can San Marzano Tomatoes in Puree – empty into bowl and mash with masher or squeeze with clean hands
1 T. additional salt plus to taste
lots of fresh grind black pepper
1 T. fine grind fennel seed
1 t. fine grind caraway seed
1 T. garlic powder
1 T. onion powder
1 T. dried basil
1 T. dried tarragon
1/2 t. ground allspice
2 T. liquid smoke
2 T. sugar
Rinse both bags of peas well to remove any unwanted residue. Place in extra-large pot with 12 cups water. Heat till boiling. Boil 2 minutes. Cut off heat, cover and let set 1-3 hours off the heat.
- This preps the peas for a shorter cooking time. When you have an electric stove, reducing cooking time saves a significant amount of money on your electric bill. I only just starting doing this when I noticed my electric bill doubled, because I was doing so much cooking. Hopefully someone in the building isn’t siphoning my electricity. I just signed up with a cheaper company; it should be lower, not higher.
Okay, I let the peas set about 3 hours while I got some other chores done.
Add salt to peas and water. Bring to boil, reduce heat to low, cover and cook 1 hour or longer to achieve desired tenderness. Turn heat off.
In separate large saucepan combine onion, celery, turnip, carrot, pea water and salt.
Bring to boil, reduce heat to low, partially cover and cook till fork-tender. It took only about 5 minutes, after the veggies came to a boil.
In the meanwhile, stir peas in pot, then remove 4 cups and place in blender container, blending till pureed. Return to pot.
Add cooked veggies plus the water they were cooked in to pot.
Add animal-free ham, tomatoes including puree in cans, salt, pepper, fennel, caraway, garlic and onion powders, basil and tarragon plus allspice and liquid smoke. Stir well.
Turn heat back on. Bring to soft boil, reduce heat to low, cook, uncovered, for about 20 minutes, stirring as needed
That’s it. You’re done. Adjust for salt and pepper.
Let the soup cool to room temperature before packing in covered containers to refrigerate, or reheat and serve later.
Notes: You’ll need more salt than is called for. Adjust to your own tastes.
Steve said the soup was great, but why is pea soup brown? Good question. Answer? Ground caraway, liquid smoke and tomato plus some comes from charred peas as they cook, given that it’s such a large amount, they tend to stick to the bottom of the pan.
Purchase May Wah Imitation Ham online.
You may want to puree a portion of the final soup product to make a creamed or pureed version of the soup. Yes, the ham and all. Nice effect.
Make a gravy by using some of the puree, adding some oil – I used extra virgin olive oil – and serve over mashed or sliced boiled or baked potato. Makes for an enticing and satisfying small plate at any restaurant at low cost and prep time. Adjust seasonings to your liking.