I’ve been a fan of the Original Moosewood cookbook by Mollie Katzen since 1990. I’m such a fan that I even went to the Moosewood restaurant in Ithica, NY about 10 years ago.

I’m also a huge fan of stocking up my freezer with soups. One could say, I’m slightly obsessed, however nothing beats having the convenience of just grabbing a soup from your freezer, defrosting it and starting off your meal with a delicious, hot bowl of soup.

Not to mention just about all soups freeze well.

Here’s a favorite recipe: Best Split Pea Soup ( from Moosewood cookbook by Mollie Katzen).

Before you start: Please note that you need a few hours (3 hours) for the split peas to simmer. You have been warned!!

STEP ONE:

3 cups dry green split peas

about 7 cups of water

1 bay leaf

2 tsp salt.

Instructions: Simmer, covered – for hours. (seriously). This is what the beans look like after simmering for a few hours.

STEP TWO:

1 cup minced onion

3 cloves crushed garlic cloves

1 cup minced celery

2 cups sliced carrots

1 cup thinly sliced potato

Instructions: saute in 2 tablespoons of oil (add water if necessary)

STEP THREE:

Add the tender vegetables to the split beans and just before serving add:

1/4 cup dry red wine

1/4 tsp mustard

1/4 tsp thyme

a few drops of sesame oil.

3 tablespoons vinegar (I use red wine vinegar)

1 cup chopped tomatoes (I missed this step)

1/4 cup fresh parsley

FINAL RESULT:

Enjoy Enjoy Enjoy.