This isn’t my first ride at the Nutritarian rodeo–last year I completed the 6 week plan and lost over 21 pounds–now, I’m back for more and ready to reach my ideal weight! In his new book, “The End of Dieting,” Dr. Fuhrman simplifies the nutritarian diet style: salad and soup! Enter, this Nutritarian Split Pea Soup recipe. All I need on any given day (when it’s 2 PM and the kid’s leftover mac n’ cheese is calling my name) is just enough time to throw a salad together and microwave a bowl of soup! Full recipe at the end of the post.
I love Trader Joe’s Mirepoix as the absolute perfect soup starter! As you can see, all the ingredients in this soup are whole foods, packed with fiber and phytochemicals–no ham bones in sight!
Cut out the oil you would normally use when making a soup base–you really don’t need miss it at all! I sauteed all the diced veggies in veggie stock for about 10 minutes before I added in the split peas.
EAT TO LIVE SPLIT PEA & SWEET POTATO SOUP by Kristen, MyMommaToldMe.com
- 2 1/2 cups dry split peas
- 1 Trader Joe’s Mirepoix
- 1 carton vegetable stock
- 2 sweet potatoes, diced
- 1 red bell pepper, diced
- garlic powder
- Saute all your veggies (except the red peppers) in vegetable stock for about 10-12 minutes or until just getting soft. Add red bell peppers and saute for another 2 minutes. Add garlic powder and pepper to taste.
- Add the 2 1/2 split peas to the softened veggies. Cover with water and lower heat to medium low and cook covered for about 40 minutes or until peas are tender. Check and stir every 10 minutes.
This would also be a great slow cooker recipe (I’m really considering getting one–I’ve been influenced by Pinterest)! Check out what I ate with this delicious soup here!