Vegetarian Split Pea Soup

February 15, 2015

Vegetarian Split Pea Soup

I don’t quite understand why it took me so long to invest in a slow cooker.  I mean, I talk about balance all the time and what better way to simplify than with a slow cooker. You just simply toss all ingredients into the crockpot, set for 8 hours and away you go!

Either way, this is filling and nutritious and perfect when you are trying to boost your immune system. Try to practice the 30/30/30 Rule: save 30% for your main meal, 30% for leftovers and 30% for the freezer!

This recipe can be made stovetop but it is ideal when made in a slow cooker.

Vegetarian Split Pea Soup

2 medium-sized carrots, diced (about 1½ cups)
1 large sweet potato, diced (about 2 cups)
1½ cups yellow split peas
½ cup of diced white onion
2 garlic cloves, minced
1 tsp salt
1 tsp of turmeric
¼ tsp of chili flakes (optional)
4 cups vegetable stock or water

1) Slow Cooker Option: Toss all the ingredients into a slow cooker. Cook on low for 8 hours, or overnight. Blend half or all of the soup to smooth it out or to leave chunky.
2) Stovetop Option: Add all ingredients into a large pot. Bring to a boil, cover, then simmer on low for about 90 minutes, stirring occasionally and adding more water if the soup gets too dry. Blend half or all of the soup to smooth it out or to leave chunky.

So, tell me, do you have a slow cooker?  Tell me what you are making!