In the winter, I love making a variety of soups. Not only are they filling, they are loaded with vitamins and nutrients that your body needs to get you through the cold winter.
Over the years, I’ve experimented with different ingredients in my soups, along with the different types of split peas. I used to love green split pea soup, but over the last several years, my palate has changed; and now, my favorite is yellow split pea. It tastes a lot lighter is more flavorful than the green.
Split peas have about 10 grams of protein and fiber per serving. Yellow split peas are an excellent source of B vitamins, rich in the amino acid tryptophan, and contain potassium. So, if you’re looking for a heart-healthy soup, try yellow split pea! It pairs perfectly with a glass of wine.
Here’s how I make mine:
8 cups of vegetable broth or water (I use organic vegetable broth, no salt)
1 package of yellow split peas (sorted and rinsed)
2 cups green cabbage, diced
2 cups carrots, sliced
1 medium onion, diced
1 tbs olive or canola oil
1 ½ tsp sea salt
1 tsp ground black pepper
½ tsp hot pepper (optional)
Heat oil. Add diced onions and sauté until golden (usually 5-10 mins).
Add carrots and cabbage, stir, cook for 1-2 minutes to soften; then add peas and vegetable broth, stir thoroughly. Cover pot. Bring to a boil. Cook for one hour on low.
Add sea salt, ground black pepper and hot pepper (optional). Cook an additional one hour on low.
Be sure to mix every 20-30 minutes. The peas can thicken quickly, and you don’t want a burned layer on the bottom of the pot.
If you make the soup, be sure to let me know how you like it.