Miso Split Pea Soup

>> Monday, February 10, 2014

This Miso + Split Pea Soup is my favorite crock pot creation so far this year. It's incredible how those hard, dry split peas magically turn to this delicious, mushy goodness after only a few hours in the slow cooker. I opted to try a twist on this traditional soup, and the flavors go together like, well, peas and carrots!

See what I mean?


This soup is great as a side cup with lunch or as a hearty bowl for dinner. We made some tasty olive oil biscuits for the side, and I'll be sharing that recipe with you guys tomorrow.

But now? SOUP!


MISO SPLIT PEA SOUP (VEGAN)
simmer in your slow cooker!

What you'll need . . . 
  • 5 cups low sodium vegetable broth
  • 4-5 cups water (whatever fills your pot)
  • 4 cups dried split peas, rinsed
  • 1 cup chopped carrots 
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 3-4 tablespoons white miso paste
  • 3 tablespoons coconut oil
  • salt + pepper to taste
Method . . .
  1. Chop your onion, carrots, garlic and toss into the pot. Toss in the coconut oil and miso paste and mix until well coated.
  2. Put the rest of your ingredients in the slow cooker, pouring the liquid on last.
  3. Turn on HIGH for 4 to 6 hours, mixing periodically. Season to taste.
  4. Let cool before serving.

Then one day I got more adventurous and fried up an egg in some sesame oil and put it in the soup with a splash of soy sauce. Definitely recommend this combination, especially if you're looking for some added protein in your diet! I think you can top most anything with an egg and it turns out fine -- especially savory waffles.

Happy Monday, guys.

And don't forget to enter our Taste of Nature snack bar #giveaway!

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