With the weather getting colder, it’s the time I start thinking about warm pots of soups and stews to warm up with after being outside. The days aren’t to bad but it’s getting cold by the time the sun even starts to get close to the horizon. So I got out some ingredients for one of my favorite soups.
16 oz of split peas
1 cup of wild quinoa
9 cup of water
1/4 cup of thinly sliced or diced sun dried tomatoes
1 Tablespoon of minced or pressed garlic
1 Teaspoon of white pepper
1 Tablespoon of cumin
1 Tablespoon of tarragon
1 Tablespoon of turmeric
2 cups chopped carrots
2 cups chopped potatoes
I put the split peas and wild quinoa in the crock pot with the of sun dried tomatoes, with 9 cups of water. Then add the minced garlic, white pepper, cumin, tarragon and turmeric. Later when that’s about done, in around 6 or more hours on low, I’ll add in the chopped carrots and potatoes. Then I’ll turn up the heat to cook them a bit faster should take about a half hour. Once everything is cooked I take out about 4 cups of the thick soup, puree it and put it back into the pot. Mix that into the soup real good and it’s ready to eat. Pureeing everything all together, not just the split peas and qunioa, makes a smooth and chunky soup that warms as well as fills you up.
This recipe is one of my own concoctions that I like a lot. Not a typical split pea soup by any measure but it’s good food. If you feel you must add salt don’t tell me. I will add some lemon or lime juice sometimes in place of salt if it needs extra flavoring. Because I never cook with salt. Even with recipes that call for salt, I omit it. So try it without the salt first, you might like it. Salt dulls the taste buds as wells as the other harmful health issues. So I just don’t use it. There’s plenty in fruits and veggies naturally.
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