Corny title, sorry- I’ve been watching too many old Star Trek movies lately. But anyway, it is cold outside right now here in Ohio and I, not unlike everyone else, craves warm bowls of yummy food. This one is a yellow split pea soup, vegan of course. I didn’t choose the split peas for their nutrition, even though a single cup of split peas has 16 grams of protein. I didn’t choose them because I’m dieting either but- one cup of split peas, one cup, has only 231 calories! Split peas are also a great source of potassium- one cup = 710 mg (20% of the daily recommended value of potassium).
Not only that, but one serving of split peas offers you over 16 grams of dietary fiber (roughly 65% of the recommended intake)! Fiber darlings, is our friend. Fiber cleans, fiber helps to bind and move things in the right direction. It also helps to keep you feeling full and satisfied. So. Fiber. It’s our friend. We’ll leave it at that.
But the very best thing about split peas, the very best thing about split peas, and the reason that I chose them for this soup, is their awesome taste! Go ahead, give them a whirl- your tastebuds will thank you.
Yellow Split Pea Soup ~ makes a bunch
- One 1 lb bag of yellow split peas dried – washed
- 1 large bunch of kale – washed, cut into smallish pieces.
- 1 medium yellow onion – diced
- Celery hearts – the very middle of the celery bunch – sliced, tops included
- 2 garlic cloves – minced finely
- 2 bay leaves
- 4 Tbsp Olive Oil
- 2 Tbsp No-chicken style bouillon (I use Better than Bouillon Vegetarian No Chicken Base)
- 7 cups of water
- Salt and Pepper to taste
I saute my veggies in my soup pot for convenience. In the soup pot, heat olive oil. Once warmed, add onions and celery. Saute until the onions and celery start to turn translucent. Add minced garlic. Continue cooking for another minute, enough to heat the garlic through. Add bouillon to water, mix until combined. Add 1/2 of the yellow split peas. Cook until peas start to get soft- this took me about 15 minutes. Add kale, bay leaves, remaining peas, and any salt and pepper you want to use. Simmer on low for an hour or until the peas are soft. This soup, like most, is even better the next day. And, don’t forget to remove the bay leaf before serving! Enjoy!