When Soup-a-Woman, a Twitter friend and new blogger, challenged me to share breakfast soup recipes for the Saturday soup round-up, I knew right away where to look for them: in my memory of our first morning in Vietnam, eating pho while sitting on tiny plastic stools at a sidewalk cafe in Ho Chi Minh City. We've started our days with bowls of miso soup in Japan, too. Yet, for some reason, we tend not to have soup for breakfast when we're at home. For the life of me, I can't imagine why not.
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Are you one of those people who can't walk past the bargain rack at a bookstore without taking pity on the poor overstocks and remainders and slightly hurt volumes? I am, and I'm so glad. On my last trip to our local Barnes & Noble, I snagged this Penguin Books edition of Soup Bible, compiled by the editors at Penguin and published exclusively for B&N.
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What's budget-friendly, nutritious, easy to cook and comes in your choice of colors? Split peas! High in fiber and potassium, split peas keep for months in the pantry in a jar with a tight-fitting lid. One pound sells for less than $2, and will make 4-6 large portions of soup. Best of all, both green and yellow splits cook quickly, with no presoak required; they break down on their own after less than an hour of stovetop cooking to form a chunky, satisfying potage, and they're great in the slow cooker, too. Split pea soup can go smoky or spicy, flavored with curry or chipotle or rosemary. There's no more comforting soup in the cold days of winter.
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