Gingery Split Pea Soup

  A deliciously warm vegan soup thats simple to make.

Ingredients: 

1 cup yellow split peas
1 medium russet potato, peeled and cut into small dice (1 cup)
1 chipotle chile, or other dried smoked chile, such as a pasilla de Oaxaca
1 2-inch chunk of finer, unpeeled, cut into 3 slices
6 cups water
salt
2 tablespoons extra virgin olive oil
1 medium onion, cut into small dice (1 cup)
2 garlic cloves, minced
1 medium carrot, peeled and cut into small dice (1/2 cup)
1/2 teaspoon balsamic vinegar
1 teaspoon barley or mellow barley miso, dissolved in 1 tablespoon water
1/2 cup chopped fresh flat-leaf parsley

Directions:

-In a medium pot, combine the split peas, potatoes, chile, ginger, and 5 cups of the water. Cover and bring to a boil over high heat. Lower the heat and simmer covered 45 minutes to 1 hour, stirring occasionally, until the split peas are completely soft and broken down. Add 1 teaspoon salt. Remove the chile and ginger slices and discard.

- Warm the oil in a medium skillet. Ad the onions, garlic, carrot, and celery. Sauté about 10 to 12 minutes over medium-low heat until the vegetables are soft and beginning to brown. Then add the vegetables to the split peas along with the remaining 1 cup of water. 

- Stir in the balsamic vinegar and the miso. Taste and adjust salt if necessary. Reheat if necessary, then stir int eh chopped parsley and serve hot.