You guys, this is exciting. Today’s recipe represents a revolution in my kitchen. A discovery of epic proportions. The realization that a pot does not indeed need to be stood over, stirred, and stared into. I’ve heard tell the wonders of this contraption, but never did I believe it. I myself own not one, but two of these magical meal machines, and they both have served as dust collectors in my cupboard. No longer. The force awakens, friends. I finally learned how to harness the power of the Crock-Pot.
I’ve played around with my slow cooker a few times in the past, but this split pea soup is by far the yummiest creation to ever emerge from that sturdy ceramic pot. It’s so good in fact, that it has revived my enthusiasm for this fill-it and forget-it method of cooking. I mean really, what could be better than throwing in a bunch of healthy ingredients, plugging it in, and coming back 6 hours later to a perfectly cooked meal? The humble crock pot is sorely underappreciated.
Also underrated? Split Pea Soup. I have to admit, split pea soup is not, perhaps, the most photogenic dish to capture. Don’t let its looks fool you. Thanks to this easy recipe, I now consider myself a bona fide split pea soup fan. This soup is filling, stick-to-your-ribs, chock full of protein, fiber, flavor, and is just plain cozy. This soup serves as the argument against the myth that plant based-food is “rabbit food.” No need to defend yourself with heated words, the next time someone starts blabbing about bunny food just smile and slip a spoonful of this hearty soup in their mouth mid-sentence. They might just have to eat their words, literally.
Make food, not war, people.
You’re going to want to warm up over the weekend with this hearty winter soup. Time to dust off that slow cooker and unleash its meal-making powers. May the force be with you.
Hearty Crock-Pot Split Pea Soup
recipe adapted from the cookbook Fresh From the Vegetarian Slow Cooker
- 2 teaspoons of olive or coconut oil
- 1 small potato or sweet potato, peeled and chopped
- 1 very small yellow onion chopped or half a medium onion (about 1/4 cup)
- 1 large carrot, peeled and chopped
- 1 cup of dry split peas, rinsed and picked over
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/4 – 1/2 tsp smoked paprika
- 1/4- 1/2 tsp celtic or himalayan sea salt
- 3 cups of vegetable stock*
- fresh ground black pepper
- 1-2 slices of lightly toasted bread (gluten free or whole grain)
- olive oil
- a few dashes of seasonings of choice (I use garlic powder and salt)
Coconut bacon: see recipe here
- Heat the oil over medium heat in a skillet. Add the carrot, onion, potato, and cook for about 3 minutes.
- Transfer veggies to a small slow cooker and add stock (*or use 3 cups of water plus vegan boullion or Better Than Boullion) and spices. Cook on low for 8 hours or high for 4 hours. If possible, stir once or twice during the process. Taste and adjust salt or spices.
- Serve with coconut bacon and homemade croutons
To make croutons:
- Brush the toasted bread with olive oil or oil of choice.
- Cut toasted bread into 1 inch squares, and toss with seasonings. Heat a skillet over medium heat.
- Toast the squares in the skillet, stirring around to ensure even browning. Cook until lightly browned and crispy.