YELLOW SPLIT PEA SOUP w/CASHEWS

By BobD

Ingredients

• 2 tbsp. vegetable oil
• 2 onions, diced 2
• carrots, peeled and sliced
• 4 garlic cloves, sliced
• 2 cups yellow split peas, rinsed and drained 1/3 cup dry white wine
• 3 medium tomatoes cut into 1-inch dice
• 1 (14 oz.) can vegetable broth
• 2 tsp. dry mustard
• 2 tsp. sweet paprika
• 1/2 tsp. garlic salt
• 2 tbsp. Worcestershire sauce
• 1 cup whole roasted cashews
• Hot pepper sauce, to serve

Details

Servings 4
Adapted from mydailymoment.com

Preparation

Step 1

In a large saucepan, heat oil over medium-high heat. Add onions, carrots, and garlic and cook, stirring often, until onions are golden brown, 8-10 minutes.

Stir in split peas, wine, tomatoes and broth.

Bring to a boil, cover and reduce heat to low. Cook until peas turn soft, 50-60 minutes.

Stir in mustard, paprika, garlic salt and Worcestershire.

Add cashews and cook 5 minutes.

Serve hot with hot sauce on the side.