Tuesday, October 28, 2014

split pea soup with fresh vegetables and herbs

For those of you who love split pea soup you may like to know why you should keep on loving it. Split peas are an excellent source of fiber, protein, and B vitamins. They help stabilize blood sugar levels and reduce cholesterol. So warm up and fill up on a chilly evening with this satisfying soup. Recipe adapted from The Whole Life Nutrition Cookbook.


2 cups split peas, rinsed and drained
5 cups water
3 bay leaves
1 Tbsp. olive oil
1 medium onion, diced
4 garlic cloves, crushed
2 medium carrots, diced
2 celery stalks, diced
1 medium red bell pepper
1 Tbsp. dried thyme
1 tsp. dried rosemary
1 tsp. sea salt
3 cups vegetable or chicken stock
¼ cup fresh basil, chopped
½ cup fresh parsley, chopped
½ tsp. black pepper

1. Place the split peas into a 6-quart pot with the water and bay leaves. Cover, and simmer over medium-low heat for 45 minutes, stirring occasionally. Add more water if needed
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until they begin to soften, 3-5 minutes. Add the carrots, celery, and bell pepper and sauté for a minute. Add the thyme, rosemary, and sea salt and sauté 3 to 5 minutes more.
3. Add the cooked vegetables to the pot with the cooked split peas, then add the stock and stir well. Simmer over medium-low heat until the vegetables are tender. Add the fresh basil, parsley, and black pepper. Adjust salt and seasonings to taste.

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