What's not to love about a soup that has been around for ages, commanding attention during the winter when there's not enough daylight and the temperature plunges? Split Pea soup is notorious for its undeniable earthy aroma, its fab color, and the ease with which it can be modified to accommodate many dietary profiles. Because I left out the expected ham hock (ummm...not so very difficult for me), this version is vegetarian, vegan, and gluten-free! Wow! And, with the addition of chia seeds, the fiber content, level of omega 3's and 6's, and low glycemic index work to enhance the nutrition of an already pretty healthy soup. And I'm willing to wager that those of you who prefer the meat-y version would still give a happy nod of approval of this entrée on a Meatless Monday.
The use of my slow cooker made this recipe hands-off for about 6 hours, and that allowed me to concentrate on dessert (hurray!). How does a melt-in-your-mouth tray of Chocolate Peanut Butter Bars sound? Sooo yummy! But that's for another post.
Notes
1. Though I used a slow cooker, this recipe could be made in a dutch oven or other large pot with a lid. Follow the mentor recipe for timing.
2. It seems that I never have marjoram. So I used the same amount of oregano.
3. I added a tablespoon of chia seeds to the soup when it was done (but still in the slow cooker). After stirring them in, I waited a couple minutes because this is when the magic happens. The seeds became gel-like since they are able to absorb many times their weight in water. And the bonus? This thickened the soup. Thank you soluble fiber!
4. I did not process the soup at all. I liked the textural appeal... thick and chunky! But feel free to 'whir away' to a delightfully whipped soup if that's your thing.
Split Pea Soup with a bit of Chia
(yield: 6-8 substantial servings)
For the soup:
2 cups dried green split peas, looked over, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs with leaves (or not), chopped
2 garlic cloves, chopped
1/2 teaspoon oregano
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
pinch of pepper
6 cups vegetable broth
1 tablespoon chia seeds
For the garnish:
peppadew slivers
kalamata olive slivers
Directions
1. Into the slow cooker, place the split peas, onion and carrot pieces, celery, garlic, oregano, basil, cumin, and pepper. (You may be wondering where the split peas are in the photo above, but they are at the bottom of the pot as I placed them in first. Look closely at the right and left edges to see them.)
2. Slowly add the vegetable broth to the pot.
3. Cover and set the slow cooker on high for 5-6 hours, checking and stirring as needed.
4. Towards the end, add in the chia seeds and give the soup a stir and few minutes for the seeds to absorb fluid.
5. Serve adorned with a garnish blend like slivered peppadews and olives and enjoy with some hearty bread.
6. Bring on the Polar Vortex!
7. Leftovers should be refrigerated and eaten within a week.
