As I have mentioned here before, we refer to my husband Randy as a “geographical vegetarian”. In other words, he is a meat-eater who eats veg at home because his wife, the cook in the family, is vegetarian. I am fortunate to have a husband who is not picky and is an adventurous eater, and who does not subscribe to the theory that all meals have to have a “protein”. But there are a few things that Randy does not like. His old list (pre-me) looked like this:
Beets
Brussels sprouts
Cabbage (in spite of the fact that he loves coleslaw and sauerkraut)
Coffee
Lentils
Peas
Split peas
Toffee
Not too bad, huh? I have since introduced him to the glories thinly sliced brussels sprouts, red lentils, fresh English peas and this soup which has lots of cabbage. I also helped him realize that he only thought he didn’t like toffee because it rhymes with coffee (read the story here). He has mostly been converted with the exception of beets and coffee. (Yes, we live in Seattle. I know, I know.)
The other night I decided to press my luck and make a split pea soup. He has always told me that he hates split pea soup, but I got sneaky and used a recipe from my new Clean Food book which stars yellow split peas. I didn’t try and pull a fast one on him, I told him exactly what it was, but the yellow color made him willing to try it. I’m happy that I took a chance. He really liked this soup as did I. And so did Graham, he ate a whole bowlful without trying to put it in his shoes. (Name that story reference.)
One Year Ago: Peanut Brittle and Caramel Crunch Ice Cream Pie and Homemade Peanut Brittle
Note: There are a few must-makes on this site. That ice cream pie is one of them.
Golden Split Pea Soup
Adapted from Clean Food
Serves 8
This soup is very quick to put together but it has to simmer a long time on the stove. You can easily make it a day ahead and the flavor will improve (like most soups). It will become quite thick, so thin with water as necessary. I halved this recipe.
2 tbsp. olive oil
1 large onion, diced
4 garlic cloves, minced
4 stalks celery, diced
4 carrots, diced
2 cups chopped tomatoes
1 potato, peeled and diced
¼ cup mirin
2 tbsp. red wine vinegar
1/2 tsp. powdered mustard
4 cups golden split peas
10 cups water
½ tsp.salt and freshly ground black pepper
1 bay leaf
In a large soup pot over medium heat, sauté onion over medium heat until softened, about 5 minutes. Add garlic and sauté for another minute or so. Add carrots and celery and sauté for 3 minutes, then add the tomatoes, potato, mirin, vinegar, and mustard and stir to combine. Add the split peas and the rest of the ingredients. Bring to a boil, cover, and reduce heat. Simmer for at least 4 hours, adding water as necessary to thin. Remove bay leaf before serving.
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I made your heavenly roasted butternut squash soup over the weekend -YUM- and am eager to try this soup, too! I wonder if you could make this in a slow cooker?
Comment by Dawn — March 17, 2010 @ 11:55 pm
The soup looks great! I was laughing, I have one of those husbands too. He is veggie, but he too came with a lists of dislikes. I am working on them gradually as the years go by, I triumphed with rhubarb last year, but I am getting no where on the blue cheese front. I sometimes sneak some in and don’t tell him :)
Comment by Jacqueline — March 18, 2010 @ 12:14 am
My husband who has never really eaten meat because he didn’t like it as a child, has a number of other dislikes, too. More often, though, it is that it doesn’t really occur to him to eat things that don’t involve bread and cheese. He generally enjoys the food I make which is usually full of vegetables but I hope that some day he consume more of these things on his own. Its always heartening to hear stories of other husbands who have expanded their palates!
Comment by Anna — March 18, 2010 @ 12:21 am
I recently changed my diet to more vegetables and less meat. I used to eat meat every night for dinner but now I eat vegetable dishes two nights and meat one night then back to vegetables. I love it! I feel healthier. I just get my protein from beans or other food. This split pea soup looks delicious. I am glad that your husband is not a complainer!
Comment by Sook @ My Fabulous Recipes — March 18, 2010 @ 4:21 am
Ha, my bf is a “geographical” vegetarian as well. Though that is changing slowly, as he’s less and less drawn to order meat when out, too. (Mwahaha, my plan is working… *laughs maniacally*)
Perfect timing with this recipe- I have never cooked with split peas but have been thinking lately about trying to make a soup. This looks great, and I’ll definitely try it soon.
Comment by Ele — March 18, 2010 @ 8:23 am
This is a great-looking split pea soup! I’m completely drawn to all split pea and lentil soups. I’m glad Randy has come around to to toffee. Life without toffee isn’t right!
Comment by lisaiscooking — March 18, 2010 @ 2:40 pm
What a nudge.
I agree with him only on toffee.
My husband doesn’t like broccoli, stinky cheese and mushrooms.
Comment by stacey snacks — March 18, 2010 @ 2:56 pm
I just discovered your blog, and I’m so glad I did! I love your story of your husband’s gradually decreasing list of dislikes – bravo to you for making such an accomplishment! My fiance has also grown to enjoy lots of veggies he used to think he didn’t like (such as zucchini :-), but we’re still working on cucumbers and peaches… :-)
I’m sooooo excited about fixing this gorgeous soup recipe! Thank you!
Comment by Astra Libris — March 18, 2010 @ 4:45 pm
Sometimes it’s good to be the main cook in the house. My guy doesn’t eat pork or beef, but when at others houses or out he’ll eat chicken and turkey. But at home it’s always the vegi way, but he’s fine with it considering he was a vegetarian for some time before we met. He’s never been too picky though, which is always nice!
Comment by Jacqui — March 18, 2010 @ 5:02 pm
K doesn’t like mussels. It makes me cry.
Comment by Kate @ Savour Fare — March 18, 2010 @ 5:53 pm
I’ve never been a fan of split pea soup either, but this version sounds and looks too good. I’m especially intrigued by the addition of the mirin. My other half eats mostly everything (except lamb), so I’m a lucky girl.
Comment by g — March 18, 2010 @ 6:57 pm
We have similar husbands:) I am pretty sure he will love this soup! Can’t wait to try it out!
Comment by Maria — March 18, 2010 @ 9:11 pm
My husband isn’t all that keen on veggie things and he’s not a fan of soups, but I’m sure I could convince him to eat this (though I already know he’s say “it’s okay”). Regardless, I used up all my yellow split peas for dal recently. Will have to get more as this sounds perfect.
Comment by kickpleat — March 19, 2010 @ 7:13 am
Dana, your blog is simply amazing. I love the food you make, the things you write and how you relate to vegetarian food. I read your post about raising vegetarian kids and even though our little daughter only is nursing for the next couple of months I feel exactly the same about what to cook for her in the future.
Comment by David — March 21, 2010 @ 10:13 pm
Yum I can see how this soup could turns someone onto lentils!
Comment by Ashley — March 25, 2010 @ 1:45 am