I enjoy developing new recipes and being able to tastes things I've never tried before, but I also love having a few "pocket" recipes that I can always count on. This is one of those pocket recipes. I came home from class and I could see in the sky that another Florida summer thunderstorm was about to roll through and I just thought nothing goes better with dreary weather than delicious soup. This soup is smoky with an underlining heartiness to it that will make you question it's plant-based ingredients. Are you sure there is no bacon in this? Yes, I'm sure.
2 teaspoons refined coconut oil
1 large yellow onion, diced
2 large carrots, peeled and diced
2 large celery ribs, diced
1 medium potato, peeled and diced
2 heaping cups of dried green split peas, rinsed and picked through
7 cups vegetable broth
1 bay leaf
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 teaspoon liquid smoke
Heat a pan over the stove top with the oil, once hot add in the diced onion, carrots, and celery and saute until the onions are translucent.
While the vegetable mix is sauteing, add the remaining ingredients into the crock-pot except for the liquid smoke. Once the vegetables are done, add those into the crock-pot as well. Give it a good stir.
Place a lid over the crock pot and cook on low for 7 hours or high for 3 1/2.
Once the time is up, stir in the teaspoon of liquid smoke and enjoy! Leftovers freeze excellently.
Recipe adapted from Robin Robertson
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