Here’s one of my all time favorite soups. I don’t know what it is about split pea soup, but I love it and never tire of it! It’s easy to make and it’s vegetarian all the way, unless you want to add a ham hock for flavor. You can freeze the rest in small portions for later.
I used to buy pea soup in cans until I figured out how easy it was to make myself. You know what’s in it when you become your own personal chef. Canned soups usually have way too much salt.
If you have a salt craving, be sure to eat more vegetables. This might be your clue you need more minerals in your diet. MSG is commonly added to some soups. You want to avoid it. No good.
Peas have lectin in them, so beware. Trust how you feel. If they affect you, bypass this soup.
Here’s how I make my own split pea soup!
- I use a large pot 4 – 6 Qt.
- I add 8 cups water (I don’t use soup stock because it’s too salty. Did you know salt causes inflammation?)
- 2 small carrots
- One cup of brown rice or one medium potato
- 1 medium onion
- 2 stalks of celery
- My Cuisinart® does all the chopping work!
- 2 1/4 cups of green split peas
- Be sure to inspect the split peas for any small rocks, etc.
- 1/4 teaspoon paprika
- 1 teaspoon of Italian spice or basil
- 1/4 teaspoon of black pepper
- 2 cloves of garlic
- Bring the water to a full boil, then reduce the heat to a simmer
- Pour in your peas
- Add all your spices and cover
- I cook it on ‘low’ for three hours total
- I add vegetables at about two and a half hours (or, half an hour before peas are done)
- I stir it once in a while to see how it’s thickening to be sure nothing sticks to the bottom
- This soup will take you three full hours to make from full boil to low simmer (but, you can cut the time way down when you soak your split peas in water in the fridge covered overnight like I do)
- Now, it’s time to eat!
Note- check with your doctor before you change your diet.