Add carrots, celery, potato and herbs. 1 tablespoon of EVOO 1 yellow onion, chopped 1 bay leaf 3 cloves garlic, chopped 2 cups dry splitpeas 1/2 cup barley or brown rice 7 – 9 cups of water 4 carrots, chopped 4 stalks of celery, chopped 3 white potatoes, diced 1/2 cup chopped parsley or 3 tablespoons dried 1 teaspoon dried basil salt and pepper to taste In a large pot over medium heat, add oil, onion, garlic and a pinch of salt and pepper. Add 7 cups of water with splitpeas and barley/rice. Simmer for another 30-60 minutes or until veggies are tender and soup has thickened. 2 cups dry splitpeas. 3 white potatoes
In a small bowl, whisk one cup of broth with flour until smooth. Add the mixture, additional broth, chicken, onion, black beans, lime and spices to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours
Return soup to pot, stir in ham (or turkey). Combine all ingredients in a large stock pot. If using ham hock (or turkey wing), remove from soup, let cool and cut meat from bone
Pour Olive Oil in a large stockpot. Gluten Free SplitPeaSoup. Splitpea has always been my favorite. Stir well to break up peas and add salt and pepper to taste
It is just a wonderful time of year to get out and come home to a homemade pot of soup. Call it the weather, call it a craving, but I needed some soup and lucky for me Lentils and Split Green Peas were on sale
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