This gluten-free, vegetarian split pea soup was delicious. We served it up buffet style with a variety of toppings so each person could customize their bowl. We had 3 toppings out, because I didn't plan on incorporating other ones, but after tasting the soup there were many other flavours that I think would have been enjoyable as well (see below). Like nearly all of the recipes on this website, this soup was developed and tested in The Meals Maven's kitchen.
1 sliced onion
2 c. diced carrots
3 minced garlic cloves
1 bay leaf
1 tbsp. rosemary
1 tbsp. savoury
1.5 tsp. salt
7 c. liquid- vegetable stock and water
Splash or 2 of white vinegar
1 small bag of split peas (1 lb)- rinsed well
1 tbsp chia seeds
1 tbsp minute tapioca
1 c. frozen peas
2/3 c. cooked quinoa
chopped, toasted walnuts
grated medium or aged cheddar cheese
Mix the onions, carrots, garlic, seasonings, salt, stock, and split peas in your slow cooker. Cook on low about 6-7 hours, or until most of the liquid is gone and the split peas are mushed.
Mix in the chia, tapioca, frozen peas, and cooked quinoa. Allow to stay on low another half hr. or so before removing from heat. Serve with toppings, as desired, to taste- about a tablespoon of each. One bowl of this soup is very filling!
Some additional topping ideas: a spoonful of plain greek yogurt, sour cream, a drizzle of hot sauce, grated carrots
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.