Soups and stews are probably one of my absolute favorite things about fall and cooler weather. I love the way the steamy aromas of a simmering pot of soup fill the house and you can’t beat the feeling of a warm cup of soup in your hand on a cool, crisp night.
In honor of the first day of fall, I’m sharing a tasty, healthy recipe for crock-pot split pea soup. This recipe is really easy, really healthy and really filling. Add a small side salad or a crusty piece of whole grain bread and you have a full meal.
Dried peas are a great source of fiber, protein and vitamin B-1. Plus you get lots of extra nutrients from the herbs and veggies you’re adding.
- 1 16oz package of dried split green peas
- 1 cup diced yellow onion
- 1 cup diced carrots
- 2 stalks of celery chopped with leaves
- 1 clove of garlic chopped
- 1/4 cup of fresh chopped cilantro
- 1 ham bone (you can substitute with dried/salted ham, or 1 cup of cubbed ham)
- 1 tablespoon of expeller pressed coconut oil
- 6 cups of low sodium organic chicken broth
- sea salt and cracked black pepper to taste
Directions: Layer ingredients into crock-pot in the order listed above. Do not stir. Cook on high for 4-5 hours or low for 8-10. Just a heads up, it won’t look like split pea soup until you stir it at the end. Mix well when it’s done cooking and serve with fresh cilantro for garnish. This recipe serves four. I’m planning to double it next time and put some up in the freezer for lunches.
I’ve got several other soups and stews on the menu over the next few weeks. Check back soon for recipes for black bean soup, butternut squash soup and beef stew. Yum! I’m hungry just thinking about it.