That was taken in a canyon out here in Utah -- It's a watershed reservoir and although i drove up, many people including my husband enjoy the run or bike up the mountain.
Call it the weather, call it a craving, but I needed some soup and lucky for me Lentils and Split Green Peas were on sale! I literally used up some left over veggies in my fridge alongside some random bouillon cubes I had lying around and made a mouth watering, OMG I am full but want a second bowl, "warm your soul" kind of soup. I loved it... My mother who is visiting loved it.... and I am positive my little baby
(it's a boy!) loved it too!
With so much love going around I needed to share it, and so... Here it is! (for a 14-16 qt pot)
What You Need:
2 cups Split Peas
2 cups Lentils
1 1/2 cups Halved Cherry Tomatoes or Diced Tomatoes
2 cups Grated Carrots
1 cup finely chopped Celery
4 Garden Vegetable Bouillon cubes (GF and Vegan)
6 Chipotle Cubes
1 tsp Salt
1 tbsp Celery Flakes
1/2 tsp Black Pepper
1 tbsp Garlic Powder
To start, palce the split peas, vegetable bouillion, chipotle bouillion, celery flake (not the fresh celery), black pepper, garlic, and salt in a large 14-16 qt soup pot. Add enough water to fill 3/4 full. Bring to boil, then lower to medium.
Cook for 30 minutes to allow the peas to soften and some to mush. I know, that sounds crazy, but this texture, with the lentils that we havebn't aded yet makes for a hearty, fall-tastic soup!
After the peas are soft and starting to really cook down, add the remaining ingredients. Leave on medium and cook 45 minutes, or until the lentils are soft, but not over cooked.
Serve hot with yoru favorite crackers or bread! We dipped some fresh baguette crostinis into our mugs of soup, put our feet up, and enjoyed the afternoon!
Thank you so much for stopping by BB! I hope yo uare having a wonderful day!