VEGETABLE SPLIT-PEA SOUP

By curly

Ingredients

• 2 cups dried green split peas, rinsed
• 5 cups water
• 2 (11-1/2 oz) cans (3 cups) tomato juice
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups coarsely chopped cabbage
• 1 cup chopped carrots
• 1 cup chopped peeled turnip or potato
• 1/3 cup grated or shredded Parmesan cheese, if desired

Preparation

Step 1

In a 6-quart Dutch oven or stockpot, combine split peas and 12 cups water. Bring to a boil. Boil 2 minutes. Remove heat; cover and let stand 1 hour.

Drain liquid from peas; return to Dutch oven. Add 5 cups water, tomato juice, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until peas are tender.

Add cabbage, carrots and turnip or potato. Simmer 20 to 30 minutes or until vegetables are tender. To serve, ladle soup into bowls; top with cheese.