Pork Free Split Pea Soup
I grew up on ham hocks and split pea soups as a tasty inexpensive meal. Pork is no longer a part of my diet but I did not see any reason why I had to say goodbye to split peas. This easy nourishing soup will be just as satisfying and a bit healthier! The ginger, garlic, onions and chicken stock chase away the flu and help heal the gut. The carrots and celery are a must for a hearty flavor.
3 T Kerrygold butter or coconut oil
6-7 carrots, diced
1/2 bunch of celery, chopped
1 onion, chopped
3-4 cloves of garlic
10 cups of homemade chicken stock
2 cups dried split peas (approx 1 pound)
Thai Kitchen Paste or ginger & cinnamon to taste
Sea Salt and Pepper to taste
Melt the butter in a large pan.
Sautee the carrots, onions and celery for about 5-7 minutes.
Add the garlic and sautee for about 1-2 minutes or until it begins to smell pungent.
Add the chicken stock and cook until the veggies are tender.
In a separate pan cook the split peas in 8 cups of water. Cook until tender... some of us like them still formed as peas, some of us like them cooked until they are a thick porridge.
Blend the veggies until smooth and add them to the split peas.
Serve with Thai Kitchen Paste or ginger & ciunamon to taste.
*Step saver: If you are cooking the split peas to a thick porridge mush you do not have to cook them separately. You can leave the tender veggies is small chopped yummy bits throughout the split pea thickness.