Growing up I thought my little French grandmother made the best split-pea soup in the whole world. During my nursing school years I sometimes crashed at her place on the weekends. Whenever she asked me what I wanted to eat, my answer was: “Your split-pea soup and homemade bread.” Years later, I was visiting friends in Ft. Myers, Florida (actually, the weekend after Hurricane Sandy hit New York). No surprise that airline flights were a bit chaotic. Arriving later than expected (and glad to arrive at all!), I was grateful that Kathy had brought me lunch to eat on the drive from the airport to my first speaking appointment. It was a split-pea soup with quinoa and watercress. Although different from my grandmother’s version, it completely hit the spot. I hope you enjoy it!
- 1 pound green split peas, sorted and rinsed
- 7 cups water
- 1 medium onion, chopped fine
- 1 cup celery, chopped fine
- 2 carrots, julienned or grated
- 2 cloves garlic, crushed
- 2 Tbsp mock-chicken seasoning
- 1 tsp salt
- ½ tsp VegeSal (a flavor of Spike)
To add part way through the cooking process:
- ½ cup white quinoa, rinsed
- 1½ cup finely chopped watercress
Cook in a large pan on the stove over medium-high heat until peas are tender.
Add quinoa and watercress and cook until quinoa is done (usually about another 30 minutes).
Ladle into bowls.