This fragrant and colorful soup offers dried peas that are rich in soluble fiber and provide excellent amounts of important minerals, B vitamins and protein.
Makes 4 Servings
2 c. green split peas, rinsed
6-7 c. water
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced small
2 stalks celery, diced
1-2 Yukon Gold or red potato, optional
1 tsp. dried marjoram or oregano
1 tsp. dried basil
1/2 tsp. dried rosemary
2 tsp. smoked paprika
1/2 tsp. ground Ancho chili pepper
1 tsp. sea salt
1/4 tsp. black pepper
1 bay leaf (optional)
In a medium soup pot, add all ingredients and bring to a simmer. Cover and cook at medium low heat 2 hours or until peas are tender. Add more water if necessary. Soup should be thick and creamy with the split peas broken down and mushy.
Tip: This is also a great soup for a slow cooker. Add all ingredients and cook on low for 6 hours.
From “Spirit and Spices, The Vegetarian Way” by Astara E. Edmonds.