Tasty Tuesday: Baked and Easy Green Split Pea Soup with a Meat Option

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Tasty Tuesday: Baked and Easy Green Split Pea Soup with a Meat Option

Hm, you might wonder, how is it possible to bake a split pea soup? I did not believe it’s possible either until I actually did it.

I decided I want to make a meal with split peas as I had some in my pantry. What’s not to like about split peas loaded with fiber, minerals, and protein? Even more, if cooked right, they taste out-of-this world. So I set out on a quest to do just that: make a delicious split pea meal.

But there was a catch. Actually three. I wanted to make a meal with a soupy consistency, a meal that was hearty, healthy, and easy, and, as I had a lot of things going on (as I am sure you do too) I did not want to hover by the stove to stop the split peas from sticking to the bottom of the pan. All 3 requirements were fulfilled with this recipe!

After I sautéed the vegetables, I mixed all the ingredients in an oven-proof pan and “forgot” about it for 1 hour (timer was on, of course 🙂 ). What came out of the oven was not only heavenly-smelling, but also utterly delicious. My whole family raved about it and I hope yours will do too.

If your child suffers from constipation, this is a great meal to help relieve it.

As always, this meal is gluten-free and dairy-free, as are all the recipes on my blog.

Here is another recipe that features legumes. Lentils beans and spinach stew is rich in lentils, vegetables, hearty, and rich in iron.

Baked and Easy Green Split Pea Soup with a Meat Option
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Serves: 4
 
Baked and Easy Green Split Pea Soup with a Meat Option
Ingredients
  • 1 cup green split peas
  • 2 tablespoons coconut oil
  • 4 cups water
  • 3 cloves of garlic, minced
  • 1 medium-sized onion, chopped
  • 1 carrot, diced (1 cup worth)
  • 1 celery stalk, chopped
  • 1 medium-sized tomato, chopped
  • Sea salt (to taste, added when the soup is cooked)
  • Ground black pepper or chili flakes (optional, for a spicy kick)
  • Fresh parsley
  • 1 lb ham (optional)
Instructions
  1. Preheat the oven at 350 F.
  2. Sauté the onion, garlic, carrots, and celery in coconut oil over low heat for 10 minutes, stirring occasionally.
  3. Add all the ingredients (except the ground black pepper, chili flakes, and parsley) into a 3-quart (3-liter) oven-proof pan.
  4. Bake the soup for 1 hour.
  5. Once the soup is removed from the oven, add more sea salt if needed.
  6. If you want to add a bit of spiciness to the meal, add ground black pepper, chili flakes, or both.
  7. Sprinkle with fresh parsley before serving.
Notes
If your child does not like to see many vegetables in their soup, you can blend the soup before serving.


Add some grated cheese (if there are no dairy issues) for a familiar taste.

As this meal worked very well in the oven, I am sure you could make it in the crock pot so a warm, delicious meal waits your family at the end of a busy day.
I hope you’ll make this and tell me how delicious it was 😉 ![/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
2016-10-19T08:29:31+00:00 By |Categories: Dinner recipes, Lunch recipes, Nutrition, Tasty Tuesdays|Tags: , |0 Comments

About the Author:

Alina Muresan is a Holistic Nutritional Consultant who specializes in family nutrition and health. Visit her website, Orgali.ca to find great advice on your child's nutrition and delicious recipes that are healthy and fast!

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