Split pea soup is ridiculously easy to make and really good for you because the peas are so high in protein. You might have seen pea protein powders taking over the shelves at your local health food store or Whole Foods, and that's why.
Rather than consume highly-processed protein powders (I'm tossing the canister I bought last month) can I suggest you make this soup instead?
I call it Sassy Split Pea because I added a ton of garlic, enough to keep a vampire away as well as everyone else, and a dash of chili powder, curry powder and some other spices and herbs because I was in a creative mood. I felt a little sassy tossing stuff in there that wouldn't normally be included in a recipe. I felt a little rebellious.
As we head into cooler weather, make this soup in large amounts and freeze for those nights you don't feel like cooking.
Sassy Split Pea Soup (with or without bacon)
2 cups green split peas 4 cups water or broth (add 3 bouillon cubes to the water if you aren't using broth) 3 small carrots, sliced 1 medium Russet potato, diced 3 large cloves of garlic, minced 3 pieces well-done organic, uncured bacon (like Niman Ranch or Applegate) 1 cup frozen mixed vegetables 1 cup collard greens, finely chopped
1/2 tsp dried sage 1/2 tsp dried thyme 1/2 tsp curry powder 1/4 tsp chili powder 1/2 tsp sea salt
Soak the split peas in a large pot, covered with water for 4-5 hours. Strain and rinse. Fill pot with 4 cups water or broth and bring to a boil. Add peas and reduce heat to medium, stir and let peas cook for 20-40 mins, checking often and stirring.
Add carrots, potatoes, collards and spices. Simmer for 10 minutes. Add remaining ingredients and simmer until peas are broken down completely and vegetables are soft.
Serve hot alongside some multi-grain or gluten-free toast with butter.