Split Pea Soup
Yields 6 cups
INGREDIENTS:
1 cup split peas
1 medium onion
1 medium carrot
1 medium baking potato
1 teaspoon olive oil
3 cups vegetable broth
¼ teaspoon dried summer savory
⅛ teaspoon cumin
1 bay leaf
This protein-rich soup is also a good source of vitamin A, vitamin C, potassium, and dietary fiber.
Pick over split peas and remove any debris. Rinse, drain, and set aside.
Finely chop onion, carrot, and potato.
In a stockpot, heat olive oil over medium–high heat. Add vegetables and sauté until soft, approximately 3 minutes. Add remaining ingredients. Stir. Simmer uncovered 40 minutes, or until split peas are very soft. Remove bay leaf. Add more vegetable broth for a thinner soup, if desired.
The first year of eating is about getting used to new tastes and textures. Set the groundwork for good eating habits by exposing your baby to a variety of flavors, textures, and combinations. Throw away notions of what foods go together and be creative.
