By BOBBI BUCHANAN
If you’re burned out on zucchini breads and casseroles but your fridge and pantry remain full from this summer’s bounty, try this quick and healthy recipe: squash and split pea soup. I cannibalized various low-fat and no-fat recipes to come up with this one.
Squash and Split Pea Soup
1-2 tablespoons olive oil
2-3 cloves of garlic, peeled and minced or pressed
1 cup dried split peas, sorted and rinsed
6 cups water
1 medium onion, peeled and chopped
3 stalks of celery, washed and diced
4-6 squash and/or zucchini, washed, peeled and cut into 1-inch pieces
4-5 carrots, washed, scraped and cut up
1 tablespoon peanut butter (optional)
*Mild curry, pepper and ground ginger, to taste
Put water and split peas in a large pot, such as a Dutch oven. Cover and bring to a boil, then reduce heat to a simmer for 20 minutes. While the split peas are cooking, sauté garlic and onion in olive oil over medium-low heat for 5 minutes. Add celery and carrots and cook for another 5 minutes. Add the zucchini and squash to the peas and allow to cook for another 10 minutes. Stir in the sautéed veggies and a tablespoon of peanut butter, if desired. Add spices to taste. Simmer a few minutes more.
This soup is delicious served with cornbread and a green salad topped with strawberries and almonds or raisins and walnuts with a vinaigrette dressing.
Bobbi Buchanan is the founding editor of New Southerner.