When I think of soups, I think of healthy comfort food. I love all kinds of healthy soups and I used to make soups all the time when we lived in West Hollywood.
They are healthy, easy, and there are usually plenty of leftovers for the next day. I like to cook, but with my busy lifestyle I like to cook things that do not keep me in the kitchen for long.
My husband requested Split Pea soup this week, and if I do say so myself this soup was my best ever. When I make my Split Pea Soup I always choose to make it vegetarian style. The garlic and vegetables give it enough flavor, and I never puree it.
My husband ate so much of this soup there was hardly any left over for the next day. I serve it with a lovely romaine salad with lots of colorful vegetables. If you choose to indulge a little, warm a crusty whole grain loaf in the oven. Healthy and so satisfying. Does healthy eating get much better than this?
I cheated and bought my vegetables pre-cut. I am all about convenience. More time for me to go running.
Ingredients for Split Pea Soup
1 bag dried green split peas
3 tablespoons extra virgin olive oil
I used to containers of mirepoix mix, or a generous 2 cups of celery, carrots, and onion
7 cloves of garlic chopped
2 cartons of low sodium or regular vegetable broth
half bag of shredded carrots
salt, pepper, basil
This is so easy
In a large pot warm 3 tablespoons of extra virgin olive oil
add mixture of celery, carrots, and onions
cook until translucent
add chopped garlic
season with a generous amount of pepper and basil, and a couple shakes of salt
add bag of green split peas
half bag of chopped carrots
2 cartons of vegetable broth
Bring to a boil on high uncovered, and then lower temperature to simmer, and cook for one hour covered, stirring frequently. Enjoy and try to save extra for the next day.
Such a simple soup yet a soup that truly warms your soul.
Now I want to make it again.
Love and Light