Split Pea Soup & Carrot Chips

Split Pea Soup & Carrot Chips 

1 Tbs. olive oil
1 small yellow onion, diced
2 large carrots, peeled and diced
3 large celery stalks, diced
1 tsp. yellow mustard seeds
1 Tbs. dried oregano
2 tsp. dried thyme
1 tsp. turmeric
1 tsp. flaked sea salt
1/4 tsp. pepper
2 cups dried green split peas
5 cups vegetable broth

1 tsp. olive oil
1/2 large carrot, very thinly sliced
2 tsp. fresh sage, minced
1 Tbs. walnuts, finely chopped
1 tsp. flaked sea salt

 

Heat 1 Tbs. olive oil over in a medium pot over medium heat. 
Add onions and sauté until translucent. Add carrots and celery, as well as the mustard, oregano, thyme, turmeric, sea salt, and pepper, and cook until all veggies are thoroughly coated in spices, things are amazingly fragrant, and you’ve created quite a mirepoix. 

 

Transfer the veggie and spice mixture to a slow cooker (crockpot) and add split peas and broth. Turn to low and slow cook 4-6 hours. 
Alternatively, sauté the veggies in a large pot or Dutch oven, add peas and broth, and cook on the stove top for at least 1 hour – the peas should be very, very soft and the mixture should be “as thick as fog.”

 

Meanwhile, in a small fry pan, heat the remaining teaspoon of oil and add the carrots and sage. Sauté until golden and crispy. Add walnuts and salt. 

Serve the soup topped with the crispy, crunchy, colorful accouterments.

 

Feel free to use Bean Cuisine “Thick as Fog Split Pea Soup” mix, if you can find it!