I always feel a little conflicted coming back to school.
On the one hand, it’s great to get back into routine.
See people. Take classes. Be within 5 minutes walking distance of everyone. Run into my boss everywhere I go.
On the other hand, I hate leaving Portland. I miss my family, my house, my usual vegan haunts.
I miss seeing guys wearing kilts riding unicycles down the street and playing the bagpipes like it’s no big deal. This happened. Seriously. Don’t believe me?
So whenever I come back up to school, I try to bring a little bit of Portland back with me.
This is one of those recipes you get from your mom that never tastes the same when you make it – but it still tastes pretty good, because, well, it’s your mom’s recipe.
And especially on your first night back at school when the heater is still trying to wake up from three weeks of sleep, this soup is the perfect thing to warm you up.
SPLIT PEA SOUP
- 1 c. dried split peas
- 1 c. each diced carrot, onion, and celery
- 2 small red potatoes, diced
- 4 c. vegetable broth
- 1/4 tsp. marjoram
- 1 bay leaf
- salt and pepper to taste
Throw the peas and the broth in a pot and let them simmer for about an hour (I put the bay leaf in about half-way through this time). My pea to broth ratio was a little off, so I ended up adding a cup or two of water – you can do this if you like your soup a little more brothy anyway. Add in the diced vegetables and spices and cook for another 20 – 30 minutes, just until the veggies are tender.
Serve it up with bread or without, either way it tastes like home.