>Dana’s Split Pea Soup recipe
|Dana’s Split Pea Soup|
Yesterday and today we were snowed in, so I made soups each day! And when I posted photos of my split pea on Facebook, a few people emailed me asking for the recipe… and I know I’ve typed it out a few times, but never saved it… so I figured I’d put it here (and never have to type it out again).
It’s totally yummy… vegan… and fat free! It’s super low in calories and high in fiber.
1 lb bag of dried split peas
10 cups of water
1 lb of fresh carrots, cut
about 6 stalks of celery, sliced
1/2 an onion (I used Spanish)
herbs/spices/salt to taste, i use: garlic powder, onion powder, celery salt, oregano, parsley
Put 10 cups of water in a big soup pot and bring to a boil. Once boiling, add a teaspoon of salt and add the 1 pound of dried split peas. Lower heat and let simmer for an hour. The peas will begin to soften about half way through, and they’ll come apart to make a thick soup (rather than peas floating in water) by the end of the hour.
Next add the spices – I put a generous amount of all of them, but parsley and celery salt give the soup a richer “green” taste. Add about 2 tablespoons of minced garlic.
Then add the carrots, celery, and onions. They need time to soften. Keep a lid on the pot so the moisture doesn’t all cook out, and let the soup simmer on low heat for about another 40 minutes or so. It’s ready when the carrots are nice and soft. Serve, and enjoy!
Sometimes I also put some chopped spinach in the soup… also yummy and adds extra iron!
This makes about 6 big bowls of soup – and is a yummy way to get your vegetables with no oil, no fat, and no butter!