Growing up my mom made some killer split pea soup. There wasn’t much she couldn’t make. As she was cooking she’d always show me how to prepare what she was making. It was always so thrilling because I like so many young daughters thought that their mothers were remarkably beautiful and talented.
Mom my also introduced me to George and Martha, a series of books about two hippos who were best friends. In my favorite book George can’t bear to tell Martha that he hates split pea soup. He pours the soup into to plants and a pair of slippers. I thought it was funny but couldn’t understand why?
Split. Pea. Soup. Is. Awesome.
I have been craving some, but was nervous that it wouldn’t be as tasty without ham and chicken stock.
Foolish girl. Smoked paprika and chipotle peppers made this soup fantastic.
The weather outside is frightful but this soup makes it delightful.
I opted for a slow cooker recipe. I’ve been doing a great job sticking to my new writing schedule but I can’t afford to have shiny objects distract me.
- 6 cups vegetable broth
- 2 cups dried green split peas, rinsed
- 1 medium onion, chopped
- 1 cup chopped carrots
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 2 teaspoons smoked paprika
- 1 teaspoon dried chipotle pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Layer ingredients in a slow cooker
- Cook on high for 3.5 to 4 hours
- After 1.5 hours stir
Serve on a bed of brown rice or barley.
Oh baby, tastes so good. When will I learn that if you choose to make life delicious, it will be delicious.
This is yoga. And I’m living la vida vegan.
Oneika and her soup sittin in a tree. S-L-U-R-P-I-N-G