The first week of this month was National Split Pea Week. Split peas are considered a legume, just like chickpeas, lentils, and beans. What I love about legumes is that they are so nutritious and affordable, especially if you buy them dry. Split peas are among the quickest cooking dry legumes. The health benefits of split peas are many, including:
- High in soluble fiber; they can lower cholesterol.
- Thier isoflavones can help lower the risk of various types of cancer.
- The high fiber content of split peas can also help regulate blood-sugar levels.
One easy way to enjoy split peas is by making a split-pea soup, and you can make this delicious AND healthy AND vegan-friendly by omitting the ham. Try my slow cooker recipe; this is awesome for those busy week nights. Come home to a delicious, warming soup and it only takes about 15 minutes to throw together in the morning!
Kelly’s Powerhouse Slow Cooker Split-Pea Soup
- 1 16-oz package of dry split peas, rinsed
- One onion diced
- 3 celery stalks diced
- 2 large carrots, diced
- 3 cloves of garlic minced
- ½ cup chopped fresh parsley
- 6 cups of vegetable broth
- 2 bay leaves
- Sea salt and pepper to taste (if you are watching your sodium; use thyme instead od salt)!
Put all ingredients in a slow cooker. Stir well to combine all ingredients. Cook on low for 7-8 hours. Discard bay leaves before eating!