There’s really no way to make split pea soup sexy. It’s green, a bit gloppy, and totally doesn’t top the “decadent eats” list. But, savoring a nice bowl of the healthy stuff could help you be a bit sexier. Split peas are packed with fiber and other good stuff, which makes the body feel nice and full after a big bowl – resulting in a bit less jiggle in the middle.
So the other day, when we were in the middle of a bit of rainy NorCal winter weather, I got the hankering for some split pea soup. I didn’t have much stuff in the house (and had no plans for going out) so used what I had to create something really tasty – and super easy to toss together.
This recipe makes a nice big pot – perfect for a week’s full of lunches with enough to share (if your family or friends are interested). Not only is this a hearty soup, but also it’s also low in calories and vegetarian – and vegan. I was utterly amazed when at lunch my tot wanted a taste of mine, and then gobbled up the rest. Serve with toasted pita wedges or whole-wheat crackers and you’re on your way to being one hot mama!
And, you might just find that this split pea soup is pretty damn sexy with it’s wonderfully smooth texture, full flavor, and resulting oh-so-good feeling in your tummy after you enjoy a nice, big bowl.
1 small onion chopped
2 carrots chopped
2 stalks celery chopped
1 clove garlic chopped
½ teaspoon vegetable oil
1 tablespoon orange juice
½ teaspoon soy sauce
1 teaspoon apple cider vinegar
1 lb split peas
¼ teaspoon each of salt, pepper, celery salt, thyme
4 cups vegetable stock
2 cups water
Chop up all the veggies – and the garlic – and toss into a big soup pot and drizzle with the vegetable oil. Turn the heat to medium and give everything a stir.
Sprinkle the veggies with the salt, pepper, celery salt, and thyme and let simmer for about five minutes over medium-high heat. Once the edges of the onions start to caramelize (or brown), pour in the orange juice. This deglazes the pan and gives the veggies – and split peas – and really lovely flavor.
Keep stirring the veggies until most of the orange juice has bubbled away, and then add the soy sauce and apple cider to the mix. Go ahead and add the split peas and stir until things are nicely coated and simmering away.
Now you can add the vegetable stock and water, cover, and let bubble for about 40-minutes or so. Don’t forget to give things a stir along the way so the soup doesn’t clump up and stick to the bottom of your pot.
After about 30-minutes check in and see how things are going. This is a good time to enjoy a taste test. If you want it saltier, add more salt. Like pepper? Sprinkle on some more. Or, if you want things tangier, dribble in more apple cider vinegar.
Depending on how you like your split peas, at around the 40-minute mark they should be nice and tender – but not mushy. But, if you want things more on the smooth side, add an additional ½ cup of water, cover, and let simmer for another 15-minutes.