August 18, 2011 in Uncategorized
I love split pea soup. It is by far one of my most favorite recipes to eat, and cook. It is simple, taste wonderful, and very nutritious. So, in honor of getting my Foodbuzz ads onto my new blog, I decided to make (and share) my recipe.
Now, I know what you’re thinking. It’s summer. It’s 105 degrees outside. I should not be making Fall and Winter comfort food. But, there is just so many chilled dinners I can stand. I like eating something steaming for dinner. So my opinion is this: eat the soup with the AC on. Problem solved.
Now before we get started I should note that in order for this soup to be fully vegan, you need to check the ingredients (if buying canned) in your vegetable broth. Sometimes the jerks will sneak animal byproducts into vegetable broth. Seriously.
Also noted is that the mini sweet peppers was a new addition to my recipe today. I went to the store to pick up some carrots, and there they were, looking all mini and colorful and cute. It was meant to be.
Vegan Split Pea Soup
(about 4 servings)
1 pound bag of dry split peas
2- 14.5 ounce cans of vegetable broth
2 cans of water (use the empty vegetable broth cans)
1/2 a large onion, finely chopped
3 large carrots, peeled and finely chopped
3 cloves of garlic, finely chopped
6 mini sweet peppers (2 orange, 2 red, 2 yellow), finely chopped
2 tsp of salt
1 tsp black pepper
1/4 tsp Italian seasoning
1/2 tsp red pepper flakes
Once you have finished with all the chopping, get everything going on the stove and set it on high. Once it has reached a full boil, turn the heat down to medium. You want to keep this soup going at a light to medium boil for approximately 30 minutes.
Alright, two things:
1. I usually just throw all my good-stuff ingredients into the slow cooker, and let it set about 4-5 hours on high. However, I did not get this done in time, so I cooked it per the quicker method for the sake of photography.
2. I think that the more classic pea soup recipes may or may not blend the soup in the food processor post cooking for a smooth texture. I don’t like this, therefore, I never ever do it. I can not drink my dinner. I. just. can’t. So, instead of getting out the giant, pain in my rear beast that is the food processor, I give my soup a little mashy-mash with the potato masher during the last five minutes of cooking time. Voila, no mess, and I can do some chewing. It’s a win/win kind of thing.
The end result is very flavorful, and very good. My 10 year old doesn’t even care he is eating something healthy, and my 2 year old will actually sit still long enough to eat because it just tastes so darn good.
All that is needed is bread on the side for dipping.Tweet