coleslaw pairs perfectly.
The inspiration for this soup came from this recipe from 101 Cookbooks.
Smoky Vegan Split Pea Soup
60 minutes (fewer than 10 minutes hands-on) -- Serves 4
1 pound green split peas (2 cups), rinsed and drained
1 + 1/2 medium/large onions, chopped
2 medium carrots, peeled and diced
juice from half a lemon
few dashes smoked paprika
1/2 tsp salt
In a medium-large pot over medium heat, fry onions until translucent, about 5 minutes.
Add split peas and 5 cups water, bring to a boil, then reduce to a simmer for fifteen minutes.
Add the carrots and continue simmering, stirring occasionally, for 30 minutes, or until peas are almost completely broken down.
Remove from heat and add salt, lemon juice, and smoked paprika, one or two dashes at a time, until the soup is just a bit smoky. (Be careful with this stuff. It's very smoky, so start small.)