This vibrant, vegan split pea soup recipe is one of more than 125 fabulous creations featured in the much-anticipated new cookbook from Chefs Chad and Derek Sarno, The Wicked Healthy Cookbook. Here’s what Chef Derek Sarno has to say about it:
The U.S. Pacific Northwest grows some of the finest split peas, lentils, and garbanzos I’ve ever eaten. I keep the dried legumes in clear Mason jars in my pantry so I get inspired to cook and eat them often. I love me a good split pea soup, but I’m not crazy about the drab green color. So I blend in some fresh green chard at the end for a bright pop of green color and some extra plant-powered punch. Use this technique to brighten up any drab-looking green puree. P.S.: This soup is gluten-free and hearty as heck! —Derek Sarno
Pro Tip: To make this soup on the stovetop, combine the soaked split peas and everything else except the chard in a large soup pot. Bring to a simmer over medium heat, then reduce the heat to low and simmer gently for 2 to 3 hours, stirring often.
Excerpted from The Wicked Healthy Cookbook, by Chad Sarno, Derek Sarno, and David Joachim. Copyright © 2018 by Chad Sarno and Derek Sarno. Republished with permission of Grand Central Life & Style. All rights reserved.
Photo by Eva Kosmas Flores
1. Cover split peas in water, and soak overnight. Drain and place in a slow cooker (or see Pro Tip, above, for stovetop directions). Add all remaining ingredients except the chard and cook on the low setting for 4 to 6 hours.
2. Rinse the chard leaves, then remove the leaves from the stems. (It’s easiest to cut along the length of both sides of the stem to remove the leaves.)
3. Remove the soup from the heat and discard the bay leaf. Add the chard leaves to the soup. Let cool until barely warm, at least 20 minutes, before blending. Then use an immersion blender or stand blender to thoroughly blend in the chard and make the soup bright green. (If using a stand blender, remove the center lid to allow steam to escape and cover the hole with a folded paper towel.)