I remember someone referred to me as an old lady because I loved the taste and texture of split pea soup! I don’t remember who it was exactly, but I’ll take the time to thank them for the great inspiration to recreate my very own!
I hope you find yourself to enjoy it just as much as I do!
Its a great option no matter if you’re on a Vegan, Vegetarian, Paleo, or a Keto diet. Modification with an animal protein option would go wonderful with this as well 🙂
Split peas offer great amounts of protein, B vitamins, magnesium, Vitamin A, fiber, & other trace minerals to support the body nutritionally!
One of the main reasons I love this soup is due to its texture. This recipe requires no oil, yet seems fatty in taste. So, it satisfies that need and taste for fat! Split peas have a low caloric value, while offering optimal nutrition for sustaining energy!
Soak Time: 30 mins- 1 hour
Prep Time: 15 minutes
Cook Time: 1 hour
2 Cups Purified Water
1 Cup Split Peas
1 -2 Organic Carrots
1/2 Cup Cilantro
1-2 Medium Yellow Potato
Handful Baby Heirloom Tomatoes
1-2 Celery stalks
1 Whole Lime
1/4 Cup Organic Non-GMO Corn
1/4 White Onion
1/2 Teaspoon Oregano
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Red Pepper
1/4 Teaspoon Black Cracked Pepper
1/4 Teaspoon Thyme
1/2 Teaspoon Quality Turmeric
- Soak organic split peas in a glass bowl with purified water for 30 minutes – 1 hour
- While peas are soaking, cut carrots, celery, onion, tomatoes, and potatoes to desired size. For this soup, I love chunky vegetables 🙂
- Rinse split peas thoroughly after soaking
- Bring water to a boil, then pour peas into the pot. Cover the pot, leaving it slightly ajar so the water doesn’t spill over. Leave heat on medium for 30 minutes so the peas can cook thoroughly.
- At the 30 minute mark, peas should be soft.
- With a wooden spoon, stir swiftly in order to turn the peas into a “mush-like” consistency. Sounds gross, but tastes splendid! You may need to add water, depending on the consistency you prefer more.
- Add additional vegetables & powdered seasonings into the pot. Bring heat down to medium low, and let simmer for another 30 minutes with the lid on the pot. The seasonings will infuse throughout the soup on a lower heat. Don’t add lime or salt just yet.
- Once you’ve reached your ideal soup consistency, and vegetables are all cooked through, squeeze fresh lime, add cilantro, and salt to taste. Add these last items at the very end, once you’ve turned the heat off.
Now, you can enjoy one of my favorite soups! If you happen to have any left over, pour it over rice for lunch the next day!
Would love to hear your feedback for those of you that make this delight 🙂
Keep your eyes bright for more recipes to come!