Black Bean/ Split Pea Soup

This is a combination of a few different recipe's that I've found on the inter-web for chili/soup. First just let me say that I am still learning the ways of cooking real split peas and black beans (as opposed to the fake canned ones - wink wink).

When you cook split peas or black beans, measure the about that you want to use and soak them over night. I work all day so I even soaked mine while I was at work too. 

Slice up your veggies, I like to add celery and a bay leaf first for flavor and let it simmer on medium heat for 10-15 minutes. This is usually just enough time to finish cutting the rest of the veggies and doing some prep work. 

 Add your split peas and black beans and veggies to the water, bay leaf and celery stock. You can also add a couple cloves of garlic for an extra kick. I let this simmer on low-medium heat for about 30-40 minutes. You'll want to test a carrot out and make sure its cooked to your liking.

Season with your favorite seasonings. Go light on the salt so that you don't overdo the sodium intake. I used some parsley, season all, chili powder, dry basil and pepper. I also have used ginger powder in soups like this before. Ginger is a healthy addition- good for digestion.

 Since hubby and I work full time, this pot made 2 lunches for us, I leave the bay leaf in each portion until after I re-heat and then take it out. That way all the veggies have time to soak up the flavor.

If you want a more hardy dinner, just add brown rice. Split peas and black beans are an excellent source of fiber and protein. This will fill you up with out fattening you up- always a good combination that I look for.

Another spin on this recipe would be to add a can of tomato soup to the broth and diced tomato. Healthy variety!