Christine Koh

Hello!

I'm Christine Koh, a music and brain neuroscientist turned multimedia creative. I'm the founder + editor of Boston Mamas, co-author of Minimalist Parenting, co-host of the Edit Your Life podcast, and creative director at Women Online. Drop me a line; I'd love to chat about how we can work together!

Wicked Easy Split Pea Soup

green-split-peas.gifWhen I was training for The Relay, I grew keen on eating legume-laden soups for lean protein. However, similar to my experience with hummus, I found that the volume of my consumption resulted in excess packaging waste and expense. Soups generally are so easy and forgiving and inexpensive to make, so I decided to start incorporating them into my kitchen routine. I still have a wonderful French lentil soup I want to share, but first (because it is even faster to make), I want to share this wicked easy split pea soup recipe, which I whipped up yesterday as (an odd and unexpected but happily devoured) part of Mother's Day brunch. The soup -- packed with fiber and protein -- is super easy to knock together, and was perfect given yesterday's windy and chilly weather.

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Wicked Easy Split Pea Soup

  • 2 cups dried green split peas, rinsed

  • 7 cups liquid (e.g., water, vegetable stock, or chicken stock -- I don't like having partially used containers in my refrigerator because I invariably lose track of them and they go to waste, so I used one 4-cup box of vegetable stock + 3 cups of water via rinsing the interior of the veggie stock box. This allowed me to clean the container while getting all the stock goodness out.)

  • 1 large potato

  • 1 medium/large onion

  • Coarse salt

    1. Place peas and stock in a large pot and set heat to medium/high heat. While stock heats up, peel and dice potato and onion. Toss in the pot. When stock comes to boil, reduce heat to low/medium and partially cover with lid. Cook for about 45-60 minutes, stirring occasionally, until peas are very soft. If the peas start to stick to the bottom of the pan, add a little more water, lower the heat, and stir more frequently.

    2. Use a potato masher and mash to desired consistency (I mashed for all of 20-30 seconds since I like some lumps in my soup). Season with salt to taste. Enjoy plain or with croutons or pita chips.

    Note: If you want to pump up the vegetable content, add some diced carrots and celery midway through cooking. Or cooked bacon or ham pieces make for a savory addition. If you add ham or bacon, season with salt after you add those ingredients due to the high salt content of the meat.

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    Image credit: True Foods Market Azure Farm Organic Green Split Peas


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