Split Pea Soup With Sprouted Grain Croutons And Vegan Sausage

 

Split Pea Soup With Sprouted Grain Croutons And Vegan Sausage

pea soup finished pic

This is simple, old-fashioned vegetarian split pea soup. I leave the sausage and the croutons on the table in small bowls, and let everyone garnish as they please. It’s easy, quick, and healthy. And split peas are great for your heart, and have a lot of fiber and potassium.

Put the split peas in a pot with vegetable broth and water.
split peas pic

 

Add the onion, celery, carrots, bay leaves, and thyme. I also added some Chinese herbs. This is huang qi, ginseng and dang shen — good for energy and lung function.
chinese hbs pic

 

Let the soup simmer, covered, for about 40 minutes. Add more liquid if it becomes too thick.
pea soup cooking pic

 

When the peas are soft, blend the soup with an immersion blender.
pea soup blending pic

 

The garlic croutons are made from sprouted grain bread. When grains are sprouted, the nutritional value of each grain is magnified.
ezekiel croutons pic

 

I used this vegan sausage.
veg sausage pic

 

Split Pea Soup With Sprouted Grain Croutons And Vegan Sausage
(serves 6 – 8)

1 lb dried split peas
6 cups vegetable broth
4 cups water
1 large onion, chopped
3 carrots, chopped
3 stalks celery, chopped
2 bay leaves
10 sprigs fresh thyme
salt and pepper
4 slices Ezekiel sprouted grain bread
1 Tbs extra virgin olive oil
1 garlic clove, peeled
1 spicy vegan sausage link

Rinse peas and put in a large pot with the vegetable broth and the water. Add the onion, carrot, celery, bay leaves, thyme, and salt and pepper. If you are adding additional Chinese herbs, add them here. I added huang qi, ginseng, and dang shen. Simmer the soup, covered, about 40 minutes, or until the peas are soft. Check the soup a few times to make sure it’s not getting too thick. If you need to thin it out, add more water or vegetable stock as needed.

Meanwhile, make the croutons: Preheat oven to 350 degrees. Place bread slices on a cookie sheet. Brush each slice with oil and sprinkle with salt. Bake in oven until toasted, about 10 minutes. Remove from oven and cut into cubes. Set aside to cool. Place cooled croutons in a small bowl.

Slice or dice the sausage and place in a small skillet over medium-high heat. Stir until browned and crispy. Remove from heat and set aside. Put in a small bowl.

Ladle soup into bowls and top with croutons and sausage.

This entry was posted in soup on January 19, 2013. Edit

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