Savory Yellow Split Pea and Cauliflower Soup

Tis the season for soup, and this is a good one.  There are some uncommon partners in this soup, but they really work well together.  I like the combo of cauliflower and tomatoes and have been experimenting more and more with those these days.  You'll see another recipe coming up very soon with those two together again.  Also, the Napa cabbage is a nice contrast and mixes textures.  This will warm your tummy for sure.

Savory Yellow Split Pea and Cauliflower Soup

Ingredients:

1 pound dried yellow split peas
Water to cover
1 - 32oz. box Imagine No-Chicken Broth
2-3 cups of Napa cabbage, chopped
5 russet potatoes, peeled and chopped
1 small head cauliflower, chopped
1 - 29oz. can diced tomatoes
1 - 15oz. can tomato sauce
2 tsp. ground cumin
2 tsp. dried basil
Salt and pepper to taste

Directions:

Sort the peas for grit and place in a large pot.  Add enough water to cover the peas a couple of inches, and cook over medium heat for about 30 minutes.  Add water during cooking time, if it's getting too close to the level of the peas.  Add the remaining ingredients and cook for another fifteen minutes.  So easy but good.  Feeds five hungry vegans.