6 cups no-sodium Veggie stock
16 oz dried split peas, picked over and rinsed
3 leeks, cleaned and chopped
1 onion, chopped
2 cups carrots, peeled and chopped
1/4 cup parsley, chopped
1-2 T low sodium soy sauce
6 shakes of Tabasco
fresh ground black pepper, to taste
Always carefully sort through and rinse dried beans and peas. The way they are grown and harvested means that every now and then you will find a small stone in the mix. Use a fine mesh colander and check for stones. Then rinse until the water comes out clear.
Put the split peas and stock into a large pot. Bring to a boil, reduce heat, cover, and simmer about an hour. Stir every now and then so the peas don’t stick to the bottom of the pot.
Now prep the leek. If you have never cooked with a leek before, read this. Then clean and chop the leek and place in a bowl.
Chop the onion, carrots, and parsley. Add to the bowl with the leeks.
Set out the soy sauce, Tabasco, and black pepper in a handy dandy place by the stove with a measuring spoon.
Tip all the veggies into the pot and stir. Return to a simmer and cover.
Cook for about an hour, stirring every now and then.
Then add the seasonings, stir, and taste. Adjust the flavors to suit you – you may need salt. Perhaps just a tad more soy sauce will do or a few twists of the sea salt grinder.
Serve with a lovely watercress and cucumber sandwich and enjoy a very mindful meal.