This is a really special treat: full of vegetables, but no fat, with intense delicious flavor.  It requires no advance preparation, no soaking of beans overnight, and takes about 5 minutes to put together.  Hard to beat this soup on a cold, Autumn day.

Dr. Norris J. Chumley’s Split-Pea Soup

Serves 10-12

1 bag (1 pound) Split-Peas; organic if you can
2 stalks celery, chopped
5 carrot sticks, chopped
1 small yellow onion, chopped
2 vegetable bouillon cubes; organic if possible
3 springs fresh parsley
3 small to medium potatoes, cubed
3 leaves collard greens or chard, shredded
3 leaves cabbage, shredded
2 quarts water
About a half-hour before serving, season with 5 bay leaves (remove before eating!), and some vegetable seasonings like Mrs. Dash, Veg-All and a little salt and pepper.  I also like a few shots of Amino Acids or soy sauce.  

1.    Wash and chop-up all the vegetables.
2.    Toss in a large cooking pot, or Crock Pot, cover with the water.
3.    If on a stove: heat to boiling, then simmer 2-4 hours at the lowest temperature possible.
4.    If in a Crock Pot, set on warm and cook 4-6 hours.
5.    About ¾ through the cooking, remove 2-3 cups of vegetables and broth, place in a blender and liquefy.  Pour back into the soup pot.  This makes for a really soupy, viscous mélange of deliciousness.

Why do I say this soup is “amazing?”  Try it and let me know with a comment below.  I think it’s amazing because it tastes so good without meat.  I’m used to having split-pea soup with a ham hock or soup bone at the center of the flavor.  This one is totally vegetarian, even vegan, and still it has a really excellent flavor.  I made a pot 4 days ago and we’ve enjoyed pea soup all week!


Please join me at my upcoming “Experiencing the Divine” weekend retreat in western Massachusetts, at Kripalu Yoga and Health Center.  Let’s give our problems to God, together, in Kripalu’s peaceful and lovely atmosphere of joy and happiness.?

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