Made with only seasonings. This soup is great as is, or can be used as a base in which to add other ingredients as you use it. It was designed with the restaurant in mind. It’s thin enough so that it doesn’t become too thick in the refrigerator, reheats beautifully. You decide what ingredients you want to add to a portion of it from day to day!

Makes 23 cups

2 c. dried split green peas

2 c. dried lentils

20 c. water

Combine peas, lentils and water in extra large soup pot. Bring to boil, partially cover, reduce heat to a slow boil and cook for 2 hours or till peas are very soft. Do not salt the water yet.

When the peas are done the lentils are done, since lentils cook quicker. That’s okay because we’re blending it.

Next add:

5 t. salt

2 t. liquid smoke

2 t. garlic powder

2 t. onion powder

1 T. ground fennel seed

½ t. ground allspice

lots of fresh cracked black pepper

1/3 c. Grade B maple syrup

Stir well and cook about 10 minutes, then turn heat off and wait till soup cools to warm before blending it.

Place 2-3 cups soup into blender container at a time and blend till smooth. Transfer to extra large bowl till you blend it all. Clean pot, return soup to pot, cover and refrigerate overnight. The soup will be fairly thin and foaming from the blending of it.

The soup will thicken a little overnight and upon reheating and stirring all the foam disappears. And that’s it. It’s easy, fat-free, cheap and it makes a lot.

Notes: Now all you have to do is serve it as is with a garnish, or decide what other ingredients you’d like to add: broccoli buds, baby carrots, steamed zucchini and sweet red pepper strips etc. A small scoop of garlic mashed potatoes, gnocchi, sugar snap peas and on and on. This is the base from which all else is created.

You can freeze it in portions and add something different to the soup each time you thaw a portion of it. So you actually get many kinds of soup using this recipe as the base.

In this picture, for croutons I toasted a piece of wheat Italian bread, spread it with Maple Walnut Butter and cut it into cubes. One half slice per bowl.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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