Add all the ingredients (except the ground black pepper, chili flakes, and parsley) into a 3-quart (3-liter) oven-proof pan.
Bake the soup for 1 hour.
Once the soup is removed from the oven, add more sea salt if needed.
If you want to add a bit of spiciness to the meal, add ground black pepper, chili flakes, or both.
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.[fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]
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.
Recipe by Orgali at https://orgali.ca/2015/10/tasty-tuesday-baked-and-easy-green-split-pea-soup-with-a-meat-option/