Soup Magic: Homestyle Split Pea

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Okay, I know ’tis the season, but we can’t live on vegan holiday cookies and peppermint bark! Put something warm and nourishing in your belly with this super-easy soup recipe.

When I think of split pea soup, I think simplicity. A  savory stew of peas, tender chunks of carrots and celery with just a hint of onion and garlic.

This recipe is simple as simple can be. I load the ingredients in the crockpot on my way out the door in the morning, and a few hours later I have a thick, hearty soup. That’s magic.

Magic Split Pea Soup

1 pound green split peas, rinsed

2 large carrots, peeled and diced

2 stalks celery, diced

1 small onion, diced

1 large garlic clove, finely minced

6 cups vegetable broth

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 Method:

Just pour everything into the crockpot, cover and cook on low for 3 ½ – 4 hours. Check for salt and add seasonings to taste. Yield: 6 – 8 servings.

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Soup Magic: Hearty Lentil

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Lentil is one of my favorite high-protein meal soups. It’s simple and low maintenance, and comes together in just a few minutes.

 I enjoy cooking soup on the stove—that aromatic slow-simmering, stirring, tending, nurturing activity.

But, during the work week I usually don’t have that kind of time. The last thing I want to read in a crockpot recipe is the direction to sauté vegetables before adding them to the crockpot. If I had time to do that, well I would probably take it all the way on the stove!

Instead, I left my crock pot in charge this morning, and brisked out the door for work. By lunch time I had a rich, satisfying stew, and lots of it. I think about what a prepared cup of soup costs, about $3. For less than that, I could feed a family of four, dinner sized portions of this hearty, healthful, tasty meal. Just saying…

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Hearty Lentil Soup

1 ½ cups raw brown lentils, rinsed

2 cloves garlic, minced

1 medium onion, diced

2 or 3 carrots, peeled and diced

2 or 3 stalks celery, diced

Handful of celery tops (optional)

2 bay leaves

1 tsp. ground cumin

1/2 tsp. ground coriander

Big sprig of fresh thyme (or 2 tsp. ground)

5-6 cups vegetable broth (or water)

Fresh ground black pepper to taste

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Prepare all ingredients and add to crockpot. Cover and cook on low for 4 hours. Stir and check for seasonings. Depending on your broth, you may wish to add salt. With a pair of tongs or a fork, fish out and discard the bay leaves, thyme stems and celery tops, if used. Add a generous grind of pepper and add broth if needed, depending on how “soupy” you like it.

Yield:  4-6 big servings