This post started somewhere at the Exorcist and ended at witch’s brew. But despite its somewhat gross beginnings, this soup is undeniably hearty and so cheap to make.
I had never had split-pea soup before so I approached it how I know best, the recipe on the back of the package. After making alterations based off what I had in the kitchen and know I like in my hearty winter soups, I landed at this baby.
She ain’t pretty to look at but she is mighty tasty. And being packed with plant-based protein (we’re talking well over 20g per cup) and veggies to cover all your vitamin needs, she will fill you up and keep you running.
- 1 lb green split peas, rinsed and drained
- 3 carrots, chopped
- 3 stalks celary, chopped
- 1 white onion, chopped
- 4 cloves garlic, chopped
- 1/4 head green cabbage, chopped
- 1 tbsp 21 seasoning salute
- 2 bay leaves
- 6 cups water or veg broth
- 1 fistful fresh parsley
- In a large pot combine all ingredients except fresh parsley. Bring to a boil, cover and reduce to a simmer. Allow to cook for 3 hours, stirring occasionally.
- After 3 hours, add fresh parsley and remove bay leaves. Using an immersion blender (or standing blender in batches) blend the soup to desire consistancy. If soup is too thick, add more water or broth to thin.
- Taste for seasoning and adjust as neccessary. Allow to sit for 15 minutes, covered, before serving.
Soup will keep in the fridge for 5-7 days. Soup will freeze and reheat well. This can be made in a crockpot instead of stovetop in the same way on low for 7-8 hours or high for 4-5.