Thursday, 4 December 2008

Kitchen Sink Soup

This is not the world's most beautiful soup, in fact I will admit it is downright sludgy looking. Nevertheless it is something I make repeatedly throughout the winter, as it is so good, so wholesome and so filling. It's pretty inexpensive to make, too. Like most soups made with dried peas or lentils, it is better after it has sat for a while and been reheated once or twice. Good thing; this recipe makes lots. If you get tired of it before it's gone, put it in plastic yogurt type tubs and freeze it for later. It's tough, it will take it.

12 servings
2 days - about 1/2 hour prep time

Kitchen Sink Soup
1 cup dry green split peas
1 cup dry yellow split peas
1 cup green or brown lentils
8 cups of water
3 or 4 bay leaves
2 medium leeks
3 stalks of celery
1 large carrot
2 cups finely chopped cabbage
2 tablespoons vegetable oil
4 cups crushed tomatoes
2 teaspoons salt

Rinse and pick over the peas and lentils, and put them in a large pot with the water and bay leaves. Bring to a boil, then reduce the heat and simmer them until tender, stirring regularly; about an hour to an hour and a half.

Meanwhile, prepare the vegetables. Wash the leeks, cut off any dark green leaves and the roots and discard them. Chop the remaining light green and white parts, and rinse them well. Wash and chop the celery and the cabbage. Peel and dice the carrot.

When the legumes are tender, heat one tablespoon of the oil in a large skillet. Sauté the leeks and celery until soft but not browned, and add them to the soup pot. Heat the remaining tablespoon of oil in the skillet, and sauté the carrot and cabbage. Once they go into the skillet add about half a cup of water, and cook, stirring constantly, until the water has evaporated and the cabbage is soft but not browned. Add these to the soup, along with the crushed tomatoes. Season with the salt. Continue simmering the soup for at least an hour, until the vegetables are tender.

Like a lot of pea and bean soup recipes, this is really much better the next day, and keeps well.

Last year at this time I made Braised Celery, Leek and Carrots, which, not so oddly, are also all present in this soup.


Valerie Harrison (bellini) said...

This is reminiscent of Canadian Pea soup for me to get me through the cold Ontario winters in Cambridge:D

Ferdzy said...

Hi Valli! There's some resemblance, I guess, although I think the tomatoes and lentils make it fairly different too.

Donwatcher said...

You have four cups of tomatoes listed in the ingredients but not indicated in the instructions. At what point do you add them?

Donwatcher said...

Also, when you say 'pick over', what are you looking for?

Ferdzy said...

Hi Donwatcher, when I say pick over, I just mean look for any foreign objects in the legumes. It's an old habit. Beans and bean-type things are a lot cleaner than they used to be. However, there may be the odd small stone or bad bean. Just check for them.

I'll fix the recipe to show the addition of the tomatoes. Thanks for noticing!

Donwatcher said...

I tried this recipe. 8 cups of water seemed like a lot but the peas and lentils absorbed it all. When I pulled the soup out of the fridge after one day it looked like an olive-green sludge but looks can be deceiving as it was quite tasty.

Ferdzy said...

Well, I did tell you it was no beauty! Glad to hear you enjoyed it.