It’s the end of January and I have to say that we’ve been having a milder than usual winter in Toronto. Despite that, I’m still whipping up weekly soups and stews in my slow cooker, and this week’s is a delicious (very French Canadian) recipe I think you’ll enjoy.
Those of you who grew up in Canada know what I’m talking about when I mention Habitant split pea soup from the can. Growing up, it was my first taste of it…and I actually liked it.
I was one of those weird kids who actually liked peas and would take them from other children who picked them out of their meal. So while I may have been an anomaly, If you are a fan of split pea soup then you will love this gem. The fact that there is no ham hock, makes this much easier to prepare and you don’t even realize it’s missing because this soup is so full of flavour.
On a side note: I am seriously becoming addicted to my slow cooker. Recipes are so simple and delicious, and can all be thrown in one pot and set before you leave for work in the morning. Arriving home after a cold long day to a house that just hugs you with the aroma of home cooking just can’t be beat. The portions can also be frozen for healthy and hearty meals to enjoy later on. It’s report card time right now, and anyone who is a teacher knows that time is very limited. So essentially you can expect a few more slow cooker recipes in the next few weeks. 🙂 That being said, if you don’t have one, you can easily make this on the stovetop.
Have a beautiful week everyone!
Slow Cooker Vegan Split Pea Soup
- 2 cups (just shy of 1 lb.) organic dried yellow split peas
- 2 large carrots, scrubbed and cut into rounds/half-moons
- 1 large white onion, finely diced
- 3 cloves of garlic, minced using a microplane
- 1 bay leaf
- 3/4 tsp. thyme
- 1/2 tablespoon Himalayan pink salt
- ½ teaspoon pepper
- 7 cups water
- salt and pepper to taste
- Place all ingredients into a slow cooker (except for the very last addition of salt and pepper to taste).
- Depending on when you want your soup to be ready, set the slow cooker to high for 5-6 hours or low for 7-8 hours.
- To serve, season with salt and pepper to your liking with some crusty bread for a traditional meal.