The weather is cooling off and it is time for soup! I just love the smell of spices and soup cooking in the kitchen all day in the slow cooker. The smells transport me back to childhood and times when my kids were all younger and still at home. I raised 5 kids and so I was always making dishes that did not cost much but were super nutritious. This one is full of protein and almost zero fat.
Ingredients
2 ½ cups Green Split Peas – rinsed
3 large carrots – chopped
3 celery stalks – chopped
1 large onion – chopped
3 cloves garlic, smashed or minced
1 bunch kale leaves chopped
1 tsp thyme
1 tsp oregano
2 bay leaves
1 tsp Vegan Worcestershire sauce
5 cups vegetable broth
Salt and Pepper to taste
Add water for thinner texture
Put all ingredients into a slow cooker except the kale (add that later toward the end of cooking) starting from the top of the list and ending with the broth. Heat on low for about 8 hours, or high for about 5 hours. Add the kale about 30 minutes before done. Let the soup slightly cool, remove bay leaves and use your immersion blender to desired consistency. You can also use a food processor and puree – this may need to be done in multiple batches.
Whole WhEAT Wellness 