"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
One caveat. You need a big pot for this soup. I’m often amazed how people try to cook in small pots. What’s the point, really, and in particular when it comes to soup, something that freezes and stores with ease so regardless of whether you live alone or have 10 kids, you can have food for a while. Well, if you have 10 kids, then I guess this is just dinner.
Certainly, this can be halved or beyond. Adjust it for your taste in terms of veggies and seasonings but it’s pretty good as is. Let me know.
In a large, 16 quart pot, saute in olive oil until softened, about 5 minutes:
1 large onion, chopped and 4 ribs celery, chopped
Add in: 1 tbsp salt and 1-2 tbsp’s prepared, red curry paste (2 tbsp will work and not be too spicy as this is a big pot of soup)
1 kilo (2.2 lbs), split peas
(1/2 tsp of baking soda – necessary in hard water conditions like Israel)
1/2 piece of kombu – really a great addition. Easy to find in the health food store.
3-4 bay leaves
15-20 cups of water. Water should be approx 4 inches above the pea level. Use this method if you cut the soup down in terms of pea amount.
Bring to a boil, skim off the foamy stuff and lower to a simmer, partially covered.
In about an hour, add:
5 carrots, chopped
Continue cooking another hour.
When the peas are beginning to break down and soften, add:
4-5 small zucchinis, chopped
1 bunch of collards, stemmed and chopped.
Cook the soup until the peas are softened completely and tasty. The soup won’t turn into green mush because of all the veggies, but it will nice and soft. Adjust the flavorings with salt & pepper and a squeeze of lemon juice as needed.
Leftovers: A soup like this freezes well which is why I make it in huge amounts.