A typical day in my life involves waking up at 5am to get to class by 7am or to the gym even earlier before heading into work. I often don’t get home again until between 6:00 and 7:30pm, and, like most of you, after a full day of work my night doesn’t end there. I usually spend my evenings working on my blog, responding to emails, attending to regular life errands, coming up with ideas for my writing job at Tuja, and of late, checking in with what’s going on with my new gig over here. The irony of being in chef school is that when I get home, I rarely feel like cooking. At times like these, it is a gift to be greeted at the front door by the aroma of a slow cooker dinner that has the house smelling like a home.
I’ve been experimenting more and more with crockpot-based dishes, and this Slow Cooker Vegan Split-Pea Soup is one that has made it to my favourites list. I’ve already made it three times, if that tells you anything about its worth. And if you like traditional pea soup, this dish measures up to the classic, despite the absence of the smoked ham hock. It’s hearty, aromatic, and it sticks to your ribs—perfect fare for long, cold (duh), busy days like these.
- 2 cups, yellow split peas
- 3 large carrots, scrubbed and cut into 1/4-inch dice
- 1 large white onion, cut into 1/4-inch dice
- 3 cloves of garlic, crushed
- 1 bay leaf
- 1/2 tsp thyme
- 1 tablespoon salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- 7 cups hot water
- Place all of the ingredients in a crockpot and gently stir to combine.
- Cover and cook until the peas are soft. (Either on high for 4-5 hours or low for 8-10 hours).
- Add more salt and pepper to taste, if needed, and stir again. If the soup appears watery, don’t worry, it will thicken up after it sits for a few minutes.