Split pea soup

It must have been the trip home... I heard all of the coughing, the wheezing, the blowing of noses from my fellow passengers during the plane trips, but I felt indestructible after 5 days in that sunny Florida weather. In any case, about a day after getting back from Florida I came down with a cold.  I was feeling chilled, tired and stuffed up.  The best remedy for this?  How about a bowl of hot, thick and nutritious split pea soup?  Alongside tons and tons of sleep!

My soup was very simple; simple and delicious.  Dried split peas, fresh carrots and onions, olive oil and water.  What could be easier?  Since I was not feeling well I wanted to make something nutritious to feed my body and help defend against this cold, I also wanted something that did not require a great deal of fuss so that I could rest while it cooked.

Split peas are a member of the legume family.  They come from fully matured fresh peas which have been dried and naturally split in two halves.  Split peas are high in many nutrients including protein, b-vitamins, fiber and folate.  Split peas, along with many legumes, are a great "heart-healthy" food source.  They help manage cholesterol so that it stays in healthier levels.  Split peas are also beneficial for keeping blood sugar in check, the fiber in them prevents the body from having a spike in blood sugar levels after consuming them. 

*Dried peas have been consumed by humans for thousands of years.  Thought to have originated in Asia and Europe.  The Romans, Greeks, and Ancient Egyptians all prized the wee legumes.  Until the 16th century it was eaten in its dried form, however during the 16th century new cultivation techniques allowed for the growth of more tender fresh varieties in which many people found appetizing.  Peas have spread across the globe and are a great source of protein for many people.

Split pea soup

(serves 8-10, or 2 for several days!)

2 cups dried split peas

6-7 carrots,chopped

1 large onion, chopped

3-4 Tbsp. olive oil

salt, pepper, chili powder to taste

7-8 cups of water

In a medium soup pot heat the olive oil on medium-low heat.  

  

Dice your carrots and onions. Then toss in your carrots and onions and let them cook until tender.

When the carrots and onions have reached a tender state, toss in your cleaned split peas.

Add your water.  If you prefer a thicker soup then only go with 7 cups, even go to 6 cups if you really like it thick!  A thinner soup will need about 8 cups.  In any case, add the water and cover the pot with the lid.  Allow to simmer on low for 2-3 hours.  Check on it and stir it every 1/2 hour.  The peas will begin to disintegrate and will become a delicious mush of goodness! Add the salt, pepper and chili powder to taste at this point.  This soup is perfect for eating by itself or over pasta or rice.  We ate ours over steaming rice and it was delicious.  I even tried putting a drizzle of balsamic vinegar on mine and boy it was good!  I will definitely experiment with more flavors and toppings for this recipe.

I hope you enjoy!  Now I am off to get a cup of tea and clear up what's left of this stubborn cold!

-Night Owl Gal


*http://www.whfoods.com/genpage.php?tname=foodspice&dbid=56