This is a delicious soup that’s really easy to put together. It’s hearty and flavorful and well worth trying. This is a recipe I developed when I ran my bakery/bistro some years ago. I named it “Long Island Veggie Soup” in honor of my employee, Debby, who came from Long Island, New York. I sold a LOT of this soup during those years!
Below is a video showing how I make this soup. The written recipe is below the video link.
Long Island Veggie Soup
Makes 6 to 8 Small Servings or 3 to 4 Meal-Size Servings
This is a delicious and easy pea/lentil soup that I developed when I ran my bakery/bistro. I named it in honor of my employee, Debby, how came from Long Island, New York. Enjoy! Judi
½ cup dry split peas (green or yellow, or a combo of both), rinsed and drained
3 Tbsp red lentils (split or whole), rinsed and drained
1/3 cup uncooked rice (any kind you prefer), rinsed and drained*
1 cup chopped carrots, (about 2 or 3 small to medium carrots)
1 cup chopped celery (about 1 stalk)
½ cup chopped onion
1 Tbsp dried parsley flakes
1 tsp fresh lemon zest (the zest of 1 lemon) (or ¼ tsp dried lemon peel)
½ tsp dried garlic powder
6 cups vegetable stock (or chicken broth, if preferred)
Salt and pepper, if desired and to taste**
Place all ingredients in a large soup pot. Bring to a boil, then lower the heat and simmer for 1 hour or more, stirring often, until the peas and vegetables are cooked and the soup is thickened. Taste and adjust seasonings, if desired. The soup may be smoothed out with an immersion blender or in a regular blender, but it is also very enjoyable just as it is. Serve.
Store any leftover soup in a covered container in the refrigerator. Use within 4 or 5 days. The soup may also be frozen.
*Any uncooked grain of choice can be used in place of the rice. Or you could use 2-1/2 tablespoons of uncooked rice and 2-1/2 tablespoons of very tiny pasta of choice.
**Salt and pepper may not be needed, depending upon how much seasoning is in the broth that you use. Taste first after it has cooked a while before adding any extra seasoning.
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.