So much snow this month I love it!!! Winter definitely has come early!! We have a great stocked freezer with soups and stews, but I keep craving something different.
Something I want to do this month is cook from the cupboard. I love new recipes with exotic ingredients, but I always have a stocked kitchen with grain staples and spices. I want to empty out my bulk drawer and see if I can make recipes from what I have (of course this doesn’t count when it comes to veggies… that is a necessity fresh!).
Tonight I was staring down my bulk drawer hardcore waiting for one of the foods to budge… split peas!! Okay!
Vegan Pea Soup
2 Tbsp. olive oil
1 medium jalapeno, seeded and diced
3 medium carrots, chopped
3 garlic cloves, chopped
Salt and fresh ground pepper
1/2 tsp. paprika
1/8 tsp. cumin
1 bay leaf
1 cup split peas, rinsed and picked through
2 cups vegetable broth
1/2 cup bulgur
1 cup water
Heat the olive oil in a medium saucepan; add the jalapeno, garlic and carrots. Saute until aromatic, but still firm. Add spices and split peas and stir to combine. Pour in the broth, cover, bring to a boil then let simmer for 30 minutes, stirring occasionally. Add bulgur and water, recover and simmer for another 10 minutes, stirring often.
This was extremely delicious, toot-toot; that was my horn. I’ve never made split pea soup from scratch so I’m kinda proud about how good it came out (my favorite is from Whole Foods Market – just no meat – and all you do is chop and put all your ingredients into a crock-pot).
* Somethings I would do differently next time: add celery, onion, and more carrots!!! *
Just found another great one from WFM: Split Pea-Sweet Potato Soup