So I’m the type of person who can eat soup year round. It may be hotter than the surface of the sun in Houston during the summer, but thanks to the magic of air conditioning, we can always enjoy a nice bowl of soup! Best thing about this particular recipe is that it’s new mommy friendly–hearty, delicious, inexpensive and EASY to prepare in a crockpot! This soup is Dairy-Free/Vegan which is key for me as I am nursing my sweet bundle of joy and dairy is terribly upsetting for her little belly. It is also Gluten-Free, if you choose to eliminate the Barley.
As for instructions, the beautiful part is, all you must do is throw each of these things into the crockpot, with the Split Peas on the bottom! Cook for 4 hours on high or 8 hours on low and resist the urge to open the crockpot at all before the time is up! Doing so releases some of the heat and slows the cooking process.
~2 Cups of Organic Split Peas (I get these in the bulk section at HEB/Central Market)
~1/2 Cup of Dry Barley (eliminate for Gluten-Free Soup)
~1 Bag Organic Baby Carrots, diced (I love to pulse in my trusty Kitchen Ninja)
~1 Yellow Onion, diced (again just pulse in Kitchen Ninja or food processor or slice)
~2-3 Stalks Organic Celery, diced (you guessed it, in the Ninja!)
~5 Small or 3 Medium Potatoes, cut into cubes (I love Russet, but Sweet Potatoes would lower the Glycemic Index)
~Handful of Mini Portabella Mushrooms, sliced
~2 tsp of Minced Garlic (or 4 cloves, minced)
~2 TBSP of Better than Boullion Vegetarian Paste + 8 Cups of Water
(Alternatively, you can use 4 Cups Low Sodium Veggie Broth + 4 Cups of Water)
~2 tsp Salt
~1 tsp Cracked Black Pepper
~2 tsp Dried Basil
~2 Bay Leaves (place on top and remove before serving)
~1/4 Tsp Ground Cumin
~1/4 Tsp Ground Thyme
~Splash of Bragg’s Amino Acids
This soup makes excellent leftovers so it’s great for a busy week!