Hi All! It’s been a little crazy here, as Booyahville is packing it up and getting ready to ship out of Boston. Three weeks from today, and all of my worldly possessions will be in the back of a 16 foot truck heading westward ‘ho! I am wildly balancing the mental scales between excitement and anxiety of the transition from Boston Career Gal to Small-Town Graduate Student. With the constant To-Do lists for work, my personal life and getting ready for my move swirling around me like a stock ticker, I am doing my best to stay committed to my active and healthy lifestyle. It’s not always easy: the holidays and being sick over the past two weeks have done a number to derail my progress (Like really, immune system? Don’t throw in the towel now, I need you!). BUT, I haven’t given up! I have started this week off on a great foot, with a slow and somewhat pathetic 7 mile run on Sunday (but I did it, DAMN IT!), small group training on Monday and a kick ass workout with R this morning, where we crushed arms, box jumps and abs. I’m back on track with workouts and eating things other than Thanksgiving leftovers, and this recipe is definitely a good one. It is super low calorie, fiber and plant-protein rich. To be perfectly honest, I had never tasted split-pea soup before I made this batch. I had no compulsion to try my hand at a plant-based version of this soup until I read that split peas have 23 grams of protein and 17 grams of fiber per 3/4 cup. Cue the heart-eye emoji! OH, HAI SPLIT PEAS. I loosely followed a generic recipe and threw in large amounts of booyah to make it taste awesome and far from bland. You can also have this soup two ways: chunky and funky, or smooth and soulful – aka you can leave it alone after simmering for an hour or two, or throw that whole sucker into a Vitamix or blender and blast it to create a silky smooth texture. Totally and completely up to you. Now let’s roll up our sleeves and get started, shall we?
Booyah Split-Pea Soup
- 6 cups vegetable broth
- 2 cups dried green split peas, rinsed and picked over
- 1 medium onion, chopped
- 3 – 4 large carrots, chopped
- 3 celery ribs, chopped
- 2 – 3 cloves of garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp ground cumin
- 1 bay leaf
- 1 tsp poultry seasoning (includes thyme, sage, marjoram, rosemary)
- 1 Tbsp olive oil
- Sea salt and freshly ground black pepper to taste
- In a large saucepan, heat the olive oil and saute the onion over medium-high heat for 5 minutes until tender and fragrant. Add the garlic, carrot and celery and saute for 2 – 3 more minutes.
- Slowly pour in the veggie broth, split peas and herbs and bring to a boil. Reduce heat to low and cover, simmer for 1 hour or until peas are tender, stirring occasionally.
- Optional: Add salt and pepper to taste, allow to simmer for 10 more minutes. Remove from heat and cool slightly. In small batches, puree the coup in a blender. Return to the saucepan and reheat for 5 minutes.
- Enjoy! 😀
I enjoyed this soup both blended and au natural (mostly because I was testing this recipe out for the first time). Honestly, I really liked them both – it’s really up to your personal preference. This recipe requires you to not be shy about adding extra spice after tasting. I feel that soups especially can tend towards bland if you’re afraid to really go for the booyah. 😉 This recipe turned out awesome, and I truly hope that you guys enjoy it as much as I did! YUM. Enjoy that extra booyah from the plethora of plant-based protein so you can crush your next workout. 😛