When 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.
Wicked Easy Split Pea Soup
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.
Image credit: True Foods Market Azure Farm Organic Green Split Peas