Yellow Split Pea Stew (Ramses Bravo)

Yellow Split Pea Stew

Source: Bravo!: Vegan Recipes from The TrueNorth Health Center by Ramses Bravo.

This stew has a sweet but subtle flavor. I like to serve it with chopped green chiles sprinkled over the top to heighten the flavor. 

Ingredients

• 2 cups chopped onions
• 1 cup chopped celery
• 2 shallots, chopped
• 1 tablespoon chopped garlic
• 1 1/2 cups yellow split peas, rinsed and soaked in 3 cups vegetable broth (preferably homemade, page 28) for 8 to 10 hours
• 7 cups vegetable broth (preferably homemade, page 28)
• Kernels sliced from 4 ears fresh corn (see page 27), or 2 cups thawed frozen or drained canned corn
• 2 cups peeled and cubed potatoes
• 2 cups peeled and cubed yams
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons dried onion flakes
• 1 tablespoon chopped fresh parsley, or 1 teaspoon dried
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried

Instructions

1. Put the onion, celery, shallots, and garlic in a large dry pot over medium heat and cook, stirring frequently, for 5 minutes. Stir in the split peas, any leftover soaking liquid, and the broth. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium-low and cook uncovered, stirring occasionally, until the split peas are almost soft, about 90 minutes, using a ladle to skim off any foam that forms at the surface. Discard the foam. 
2. Stir in the corn, potatoes, yams, granulated garlic, and dried onion flakes. Cook uncovered, stirring occasionally, until the split peas are soft, about 30 minutes. Remove from the heat and stir in the parsley and thyme. Serve hot. Stored in a sealed container in the refrigerator, Yellow Split Pea Stew will keep for 4 days. 

Per serving: calories: 535.3, protein: 25.3 g, carbohydrates: 109.7 g, fat: 2.1 g, calcium: 111.1 mg, sodium: 189.1 mg, omega-3: 0.1 g.