Each week, Real Sustainable Habits highlights a tasty and unique, yet low-cost and easy to prepare vegetarian recipe. We post it on Friday so that you’ll have ample time over the weekend to gather the ingredients in preparation for Meatless Monday. One mission of Real Sustainable Habits is to help people who want to adopt a plant-centered, vegetarian, or vegan diet make that transition. Cutting out all meat one day each week is a great starting point for beginners. The reason that we cut out meat was because of the high cost, but we have started to try and get some of our meat cheaper through our friends who hunt. Most hunters are very generous, and usually always have extra meat available if you ask. If you’re looking for tips to start hunting yourself, check out Hunting Insight.
This Week’s Recipe: Crock Pot Spilt Pea Soup
As Wisconsin enters into the coldest time of the year, we’re featuring hearty meals that’s sure to warm and fill you up! This week we’re featuring a delicious Crock Pot Split Pea Soup. For this recipe we’ll use both split green peas and great northern beans and spice it up with crushed red pepper flakes and cayenne pepper.
Let’s cover the ingredients you’ll need:
- 1 lb bag Split Green Peas
- 1 Onion, diced
- 2 Carrots, sliced
- 3 Celery Stalks, sliced
- 2 Garlic Cloves, crushed
- 1 cup dried Great Northern Beans
- 1 teaspoon Crushed Red Pepper Flakes
- 2 teaspoons Cayenne Pepper
- 3 cups Vegetable Bouillion
- 1 tablespoon Ground Cumin Powder
- 3 teaspoons Salt, or to taste
- 3 teaspoons Pepper, or to taste
- Water to cover ingredients
Here’s how to make it:
- Put the split green peas, dried great northern beans, onion, carrots, celery, garlic, crushed red pepper, cayenne pepper, cumin powder, salt, and pepper into the crock pot.
- Add the vegetable bouillon and extra water to cover the ingredients to the crock pot.
- Place the lid on the crock pot and cook on the low setting for 5 hours.
Enjoy your Crock Pot Split Pea Soup!
Let us know in the comments how yours turned out!
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