Slow-Cooked Split Pea Soup With Homemade Croutons and Coconut Bacon

In this recipe, split peas and potatoes are cooked in a savory broth, then served with crunchy homemade croutons and smoky coconut bacon. This soup is filling, stick-to-your-ribs, chock full of protein, fiber, and full of flavor. What could be better than throwing a bunch of ingredients into one pot and returning to a perfectly cooked soup?

SLOW-COOKED SPLIT PEA SOUP WITH HOMEMADE CROUTONS AND COCONUT BACON [VEGAN]

INGREDIENTS

For the Soup:

• 2 teaspoons of olive or coconut oil
• 1 small potato or sweet potato, peeled and chopped
• 1 very small yellow onion chopped or half a medium onion (about 1/4 cup)
• 1 large carrot, peeled and chopped
• 1 cup of dry split peas, rinsed and picked over
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4-1/2 teaspoon smoked paprika
• 1/4-1/2 teaspoon Celtic or Himalayan sea salt
• 3 cups of vegetable broth
• Freshly ground black pepper
• Coconut bacon

For the Croutons:

• 1-2 slices of lightly toasted bread (gluten-free or whole grain)
• Olive oil
• A few dashes of garlic powder
• A few dashes of salt

PREPARATION

To Make the Soup:

1. Heat the oil over medium heat in a skillet. Add the carrot, onion, potato, and cook for about 3 minutes.
2. Transfer the vegetables to a small slow cooker and add stock and spices. Cook on low for 8 hours or high for 4 hours. If possible, stir once or twice during the process. Taste and adjust salt or spices.
3. Serve with coconut bacon and homemade croutons

To Make the Croutons:

1. Brush the toasted bread with olive oil or oil of choice.
2. Cut toasted bread into 1-inch squares and toss with seasonings. Heat a skillet over medium heat.
3. Toast the squares in the skillet, stirring around to ensure even browning. Cook until lightly browned and crispy.

http://www.onegreenplanet.org/vegan-recipe/slow-cooked-split-pea-soup-with-homemade-croutons-and-coconut-bacon/