Slow Cooker Vegan Split Pea Soup
Green peas are good to keep you digestive system working properly… so, if hormones or menopause has been making you feel a little “sluggish”, this is a great dish for you!
I remember many years ago when all of these awesome soup spots opened up in Manhattan, and I thought it was the greatest idea ever! I used to go and get a different soup every day. Steve used to go and get the same 2 soups: split pea or black bean. There I was, ordering mulligatawny soup or borscht or spicy gumbo and I loved it, but no one was happier than Steve with his steaming bowl of split pea soup. My recipe for Slow Cooker Vegan Split Pea Soup is an homage to those quieter, gentler, less complicated days.
I admit, I am not a slow cooker aficionado. So, rather than experiment, this time I went the simpler route and looked to one of my favorite blogs for guidance. The credit for the original awesome recipe for this soup goes to The Kitchn.
In the past when I’ve made split pea soup — and I’ve many many variations — I’ve encountered a Three-Little-Bears type of situation. Oftentimes, my soup ends up too creamy. Or too chunky. But this recipe for slow cooker vegan split pea soup in just right.
What’s better than having a big pot of delicious soup in your fridge? Nothing.
This soup makes awesome leftovers.
It’s the perfect winter, comforting food.
And, it will heal what ails you.
Oh, and I’m certain it will make you smile.
And, one more thing — it’s sooooooooooo easy!
If you are looking for another great soup to try, take a look at my recipe for Slow Cooker Vegetarian Minestrone Soup.
Here are some of the healing ingredients in this slow cooker vegan split pea soup:
Green peas are good for the digestion, especially if you are feeling constipated. In the olden days, people used to drink pea juice with their meals to avoid indigestion.
Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!
Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.
Turmeric is also a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.
- For soup:
- 1 lb organic dried green split peas (you can buy them here)
- 1 med onion, chopped
- 4 scallions, cut off a 2-inch portion of the root end and then sliced the remaining stalks thinly; add all to the soup -- including the root!
- 5 garlic cloves, smashed
- 3 celery stalks, sliced
- 6 cups water
- 2 bay leaves
- 1 tsp turmeric
- 1 tsp sea salt
- 20 grinds of black pepper
- 1 Tbs extra-virgin olive oil
- For croutons:
- 4 slices grain-free bread, toasted and rubbed with one raw garlic clove, then cut into cubes
- Put all soup ingredients into slow cooker.
- Cook on high heat for 5-1/2 hours.
- Remove bay leaves and scallion roots.
- Ladle into bowls and top with croutons, if desired.