Before this year, I had never had split-pea soup. I could not imagine anything I’d want to eat less. I had no reason for the bias, it just sounded gross to me. If you are one of those people, believe me when I say, it’s time to give this soup a chance.
My introduction to trying it was buying this brand at my local grocer.
Note that low sodium content! This is a tasty soup, and it changed my mind completely about the possibilities. The soup I purchased came in a boil-in-bag variety, and I was really surprised at how good it tasted, nothing like I imagined.
Fast forward to recently, It was “split-pea soup” week or something, and a lot of vegan bloggers took to Facebook with split-pea soup recipes. Intrigued, I bought my first bag of split peas and decided to try my own version.
Not Your Typical Split-Pea Soup
1 pound of split peas — sorted and rinsed (sounds like a lot, but that’s the typical size of 1 bag at the store)
1 potato, peeled and diced
1 onion, chopped
A handful of peeled baby carrots- chopped
1 leek, chopped
1 small apple – unpeeled, chopped
1 tablespoon cumin
2 bay leaves
Dash of parsley flakes
Dash of salt
1 quart box of vegetable broth (1 box), plus 2 cups of water
TIP: Once chopped, put the carrot, onion, leek and apple in a bowl with some water in the microwave and zap for a couple of minutes to soften before adding to pot.
Add all ingredients to a crockpot and simmer on low 6-8 hours.