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Split Pea Soup Recipe
INGREDIENTS2 Tbsp Coconut Oil |
DIRECTIONSIn a large soup pot, heat the coconut oil over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic, carrots and celery, and cook for 3-4 minutes longer to soften the vegetables. Add the bay leaves, peas, miso paste and water, and stir to combine. Cover, bring to a simmer, then reduce heat to medium-low. Cook for 50-60 minutes, stirring occasionally, until peas have broken down. Add additional water if needed. Add the walnuts and Hemp Seeds, and adjust seasonings if desired. Serve warm with plenty of freshly ground black pepper. Will keep for several days refrigerated. Makes 6 Servings
Submitted by Julie Morris | Luminberry |
This high-protein soup is packed with benefits‚ thanks to the addition of hemp seeds! Served with a salad it easily makes a satisfying‚ balanced meal.
Ingredients
2 Tbsp. coconut oil
2 cups yellow onion, diced
4 large cloves garlic, finely minced
1 cup carrots, diced
1 cup celery, diced
2 bay leaves
1½ cups dry split peas
3 Tbsp. yellow miso paste
8 cups water
⅓ cup raw walnuts, finely chopped
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½ cup Navitas Organics Hemp Seeds
Sea salt and black pepper, to taste
Directions
- In a large soup pot, heat the coconut oil over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic, carrots and celery, and cook for 3-4 minutes longer to soften the vegetables.
- Add the bay leaves, peas, miso paste and water, and stir to combine. Cover, bring to a simmer, then reduce heat to medium-low.
- Cook for 50-60 minutes, stirring occasionally, until peas have broken down. Add additional water if needed. Add the walnuts and Hemp Seeds, and adjust seasonings if desired.
- Serve warm with plenty of freshly ground black pepper.