Every single light was green on the way home from the gym today.
It was a sign.
A sign that the big pot of green simmering away for two hours while I ran was going to be the biggest, most beautiful pot of delicious smelling green on God’s green earth.
Meet Smoke. Liquid Smoke.
He is not optional. He is most definitley required. Do NOT leave him out, or you will regret it. He costs two or three dollars at Whole Foods, and you’re already going out to buy split peas anyway.
Smoky Spinach Split Pea Soup
- 2 cups dried split peas
- 8 cups water (total)
- 1 large diced onion
- 3 cloves of minced garlic
- 3-4 cups of packed spinach (to be blended with 1/2 cup water)
- 4 large diced carrots
- 1/2 tsp dried basil
- 1 bay leaf
- 1 tsp lemon juice
- 1 1/2 tsp liquid smoke
- 1 1/2 tsp sea salt (at least) and pepper to taste
- Spray a large pot over medium heat with cooking spray. Saute diced onion and garlic for about five minutes. Add a bit of water if they seem too dry.
- Add in diced carrot and saute for another 3-5 minutes.
- Meanwhile, stuff your spinach into a food proccesor or blender and blend with 1/2 cup of water. It should end up looking like a thick green liquid. You can use as much spinach as you want (you won’t taste it!), but if you add more water, you need to subtract it from the 8 cups of total water used.
- Add in spinach mixture, dried basil and the bay leaf. Give it a good sprinkling of sea salt and pepper. Add in 7 1/2 cups of water and bring it to a boil.
- Once the soup is boiling, reduce the heat to the lowest setting, cover, and simmer for about 2 hours.
- Once simmered, the soup should be thick and the peas should be tender. Add sea salt to taste (at least 1 1/2 tsp) and pepper, then the lemon juice and liquid smoke. If you want it more smoky, feel free to add more liquid smoke!
This soup is delicious. Not to mention it has about 15 grams of fiber and 15 grams of protein per serving and almost no fat. And you would never guess that there is a boatload of spinach hidden in there.
Green light. Go!