Log in: Kristin Meier
Rather than the traditional Christmas ham, turkey, or goose, our family is mixing it up a bit this year.
My sister-in-law came up with the great idea of having a soup buffet, complete with sides such as hummus, veggies, salads, and fruits.
I think it is a smashing idea for a happy and healthy holiday!
I just whipped up this tasty and festive soup, which I plan to share.
Vegan Gluten Free Split Pea Soup
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 2 bay leaves
- 6 cloves garlic, minced
- 4 cups dried split peas
- 1 cup brown rice
- 8 cups water
- 8 cups organic low sodium vegetable broth
- 6 organic carrots, chopped
- 6 organic stalks celery, chopped
- 1 organic red pepper, diced
- 1 organic green pepper, diced
- 4 sweet potatoes, chopped
- 1/3 cup dried parsley
- 2 T dried basil
- 2 T dried thyme
- 2 T ground black pepper
- 2 T dried marjoram
Saute the oil, onion, bay leaf and garlic in a (cast iron) skillet until the onions are translucent. Add in the carrots, celery, peppers and sauté.
(Hint: I used the Cuisinart to chop all the veggies/potatoes.)
In a large stock pot, combine peas, brown rice, potatoes, water, vegetable broth, parsley, basil, thyme, pepper, and marjoram. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
Add the sautéed carrots, celery, peppers, garlic and onion sauté to the soup. Serve when hot. Enjoy!