2 cups of dry split peas
8 cups of water
3 sweet potatoes peeled and chopped
1 red onion chopped
A couple handfuls of carrot shreds (optional)
Season with 2 Not-Beef bouillon cubes (use whatever bouillon you perfer)
parsley, salt, pepper, thyme to taste (I don’t measure these I am sparing with my salt)
Minced garlic already in a jar is my go to when cooking and I usually put a spoon in and get a big pile out for recipes.
Two bay leaves ontop (remove before serving)
Cover and cook on low for 8 hours in a crockpot.
Easy! And it made my house smell wonderful all day!
Since I became pregnant I have grown quite fond of sweet potatoes. I experienced the most horrific leg cramps while I was sleeping and pickle juice and bananas weren’t doing the job. Then I read that sweet potatoes offer almost 500 grams of potassium in a single serving and I didn’t have that problem anymore.
I grew up on Split Pea soup made with a ham bone for flavor. It’s the kind of soup that makes me want to stay curled up with a blanket and a good movie on a cool day in fall. And when I read one recipe for split pea soup that called for potatoes I figured why not add sweet potatoes since it’s what I keep on hand now as an important part of my new vegan diet. I was nervous that the seasonings I chose wouldn’t work with sweet potatoes. But when I woke up in the morning the house was filled with the most tantilizing aroma and my stomach was HUNGRY! I wouldn’t normally eat split peas and sweet potatoes for breakfast but if you try this recipe you may not be able to resist either! Let me know if you tried this recipe in the comments section and please follow my blog if you would like to see more recipes from me. I am by no means a nutritionist, doctor, or a scientist so please consult a doctor about dietary questions but I will continue to share my recipes with everyone in hopes we can all have open and positive discussions on food! I’ll post again soon!