Thursday, January 24, 2019

Split Pea Soup (Vegan)

It's been mighty cold the last week or so.
When the sun is shining, it's not so difficult to deal with.
We haven't had much in the way of sunshine on any regular basis.
The good news is that it's 
the perfect opportunity for making homemade soup.

 Split peas can be found in the bulk section of most groceries,
and buying them this way saves money and reduces packaging.
Split peas are high in protein, B vitamins and trace minerals,
but low in fat and have no cholesterol.
They pack a punch in the nutritional arena.

 This recipe has just a few, basic ingredients
(and no ham hock to keep it vegan).
Peas, garlic, onions, carrots, water
and a few spices meld together to make a delicious and easy soup and keep it allergy-friendly.
This soup makes a great belly-soothing tonic,
as the simple ingredients are easily digested.
I'm dealing with a tummy issue right now,
so this soup has been my mainstay for the last few days.
The broth really settles ones' belly
and the veggies help boost strength as recovery takes place.
And it doesn't hurt that it warms you from head to toe
during these cold and wet winter conditions.
This was made in the crock pot,
which makes it even better!
Just add the ingredients and let it go all day long.
It can be a starter,
or a complete meal with the addition of rice, noodles or quinoa.
When suppertime comes,
your meal will be ready to eat.

Vegan Split Pea Soup

1 C split peas
1/2 onion, chopped
6-8 carrots, sliced
1 large clove garlic
2 quarts water
1 t salt
2 t Italian herbs (switch this up to your liking)
1 bay leaf
2 t olive oil

Add all ingredients directly to a crock pot.
Pour olive oil over the top.
Cook on high 4 hours,
or on low 8 hours.
Take out a cup of the finished soup
and whiz it up in a blender (for a thicker consistency)
and add it back in to the pot.

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