This recipe has a long history, and goes back several decades. My mom made a wonderful split pea soup when I was growing up, and over the years, I tweaked her recipe, removing all animal products and added oils. Now it’s simple as can be, and incredibly delicious. I usually make this in a slow cooker, which requires no babysitting at all. But you can simmer it on the stove. We typically turn this soup into a hearty Sunday dinner, adding whole grain pasta, cooked greens, or diced potatoes to our bowls. This makes a big pot of stick-to-the-ribs soup, and you’ll find there’s plenty for a few extra bowls during the week.
1. Combine all ingredients in a large slow cooker. Set to low if using a newer slow cooker, or high if an older one, and cook for 7-9 hours. Use an immersion blender to create an even creamier texture, if desired.
1. Combine all ingredients in large soup pot, and bring to a rolling boil. Cover and reduce heat, and continue simmering for around 2 hours, or until split peas are tender and soup becomes thick and creamy. Use an immersion blender to create an even creamier texture, if desired.
1. Add to each bowl your choice (or a combination) of boiled potatoes, brown rice, whole grain pasta, or cooked greens.