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Split Pea Soup! part 4 of 4

split pea soupSplit pea soup got a bad rap in some classic horror flick I can’t remember, but just wait a little minute, here, because it deserves another look.

It’s yummy, it’s cheap, it’s filling, and it digests by the time you go to bed. And that lets you rest, rebuild, and repair all night. Which tends to make you fully rested in 6 hours. (Why do they say you need 8 hours of sleep? Because that’s the national average. When you eat whole plant foods for dinner, you may find yourself waking up 1-2 hours early, fully rested, and feeling amazingly energetic all day. That’s because your body was truly resting, when you were asleep–instead of working in overtime all night to digest pork roast, or a hamburger.)

Here’s my split pea soup recipe. It’s cheap to make, you can keep it in the fridge for a week, and it’s better the 2nd and 3rd days as flavors come together. It’s a great new recipe in your arsenal of strategies to eat more plants and increase your nutrition for better energy and ideal weight.

SPLIT PEA SOUP

1 ½ tsp extra virgin olive oil

1 yellow onion, chopped

1 bay leaf

1 ½ cloves garlic, minced

1 cup dried split peas, rinsed well

½ cup brown rice, rinsed well

7 cups water

2 carrots, chopped

2 stalks celery, chopped

1 ½ potatoes, diced

2 Tbsp. dried (or 4 Tbsp. fresh) parsley

1 ½ tsp. dried basil

1 ½ tsp. dried thyme

1/3 tsp. freshly ground black pepper

1 Tbsp. sea salt

soups onIn a large pot over medium-high heat, sauté the onion and garlic in the oil until the onions are translucent. Add the peas, rice, bay leaves, salt, and water. Bring to a boil and reduce heat to low. Simmer for 20 min., stirring occasionally.

Add the carrots, celery, potatoes, parsley, basil, thyme, and pepper. Simmer for 30 min. until the vegetables are tender. Serves 6.

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