One of my favorite things to do after a long day is tuck into a hot, hearty soup. My friends Luanne & Molly share their recipe for easy, peasy split pea soup after the jump. Enjoy!
Split Pea Soup
A good split pea soup is a beautiful and happy thing.
This version of split pea soup is not only satisfying, hearty and so good that you’ll go back for seconds but it is also incredibly easy to throw together.
If you have 10 – 15 minutes in the morning you can prep everything, toss it in the slow cooker, leave for work and come back to a perfectly cooked dinner waiting for you. Easy Peasy!
Serves 6 – 8
Here’s what you need:
2 cups dry split peas (430g)
1 cup onion, diced (105g)
1 cup carrot, diced (105g)
1 cup potato, chopped (150g)
1 cup green cabbage, chopped (70g)
1/4 cup green onions, chopped (20g)
6 cups veggie broth (1.5 liter)
1 tablespoon curry powder (8g)
1/2 teaspoon cumin powder
1 teaspoon red chili powder (4g)
1/2 teaspoon salt
Black pepper and additional salt to taste
Here’s how to do it:
- Place all ingredients into your slow cooker and stir to combine.
Cook on low for 6 hours.
Toast a piece of sprouted bread, slap some tahini on it and you have dinner!
Molly & Luanne are cookbook writers, travelers & geeks. They are currently living in New Mexico on 5 acres of land, wrapping up their second vegan cookbook (they aren’t vegan elitists, I promise). They pretty much sold everything they owned when they quit their jobs to move to NM. Now, they are in the process of selling / donating what they have left and making their move to Hawaii.
Check them out at boldvegan.com