We are in the middle of winter here in Spokane and there is nothing like a nice hearty soup to warm you up from the inside on a cold day. Soups are really one of my favorite things to eat in the winter time. They are simple to pull together and can be made in large batches to be eaten for lunches and dinners throughout the week or even frozen in single servings to reheat later when you are feeling especially lazy about cooking. I personally am back to using the my fitness pal app on my phone and soups really are my go to meal, typically low in calories and quite filling. Pretty much guilt free!
Note: This recipe was made in crock pot but can be done more rapidly if done on the cook top in a heavy based pan. Instead of cooking over low heat cook at medium to medium high until all the water has been absorbed stirring occasionally to prevent it from sticking to the base of the pan.
Crock Pot Split Pea Soup
2 cups dry split peas, rinsed and drained
4 ½ cups water
½ white wine
1 red pepper, diced
1 onion, diced
1 carrot, cubed
2 stalks celery, diced
1 jalapeno pepper, sliced
2 teaspoons sea salt
½ teaspoon black pepper
¼ teaspoon white pepper
1 tablespoon garlic powder
½ teaspoon paprika
2 ½ cups unsweetened almond milk
vegan sour cream and chives to garnish, optional
- Combine all ingredients except almond milk and garnish in crock pot, stir.
- Set crock pot for minimum of 4 hours not to exceed 8 hours on low.
- For creamier soup place half of the soup in a food processor or blender and blend until smooth. Add back to remaining half and stir in almond milk.
- Serve hot garnished with a dollop or swirl of vegan sour cream and sprinkled with chopped chives.