Split-Pea Soup Adventure

Split peas after rinsing. Lots of green shades!

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.

Before they became soup.
Before they became soup.

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.


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