We are at the vacation place, hungry and no time to run to a store, so I sliced up some romaine lettuce to add to my yellow and free split pea soup. Surprise how delicious it was.
Here is my recipe:
2 cups slit peas (half yellow, half green)
1/2 sweet onion
1/2 clump romaine (the lower half)
Enough water to cover once again and pressure cooked 20 minutes in my Wolfgang Puck Bistro Multicooker.
Veggie seasoning with a bit of sea salt ground over the top just before serving.
The photo is my ubiquitous pair of home-brew condiments, 4-day sauerkraut and overnight cauliflower pickles. With no celery, carrots, or red pepper on hand I substituted a bit of Swiss Chard, which gives it a lovely color, don't you think?