(Is that a heart made of Siracha? Yes, yes it is.)
Okay, so this recipe is massive. It feeds 12, or a family of 3 for a week. It also packs well in a jar for lunch. Did I mention it’s full of protein and dietary fiber? Oh, because I should.
Lastly, I should point out that the rough total cost of this massive pot of soup is $8. Which means that if we assume each bowl is about 2 cups (that’s pretty big) then each of the 12 bowls is just over 60¢ apiece.
So let’s get you fed.
2 lbs dried split peas
2 onions chopped
6 cloves garlic minced
2 cups carrots (canned, fresh, or frozen)
1/2 cup pearl barley
8 cups water and/or stock
1 tbsp rosemary
1 tbsp savory
2 tbsp oregano
2 tbsp chili powder
Bullion/salt to taste (you will want more if you used water)
2 c. Nutritional yeast (optional)
1) Throw everything but the seasoning in a pot and boil until it is a uniform green mush.
3) Simmer until the flavor spreads through the mush.
4) Top with Siracha or black pepper and salt in the bowl, serve with wheat bread.