Running From Diabetes Podcast Episode 36

 

I give my weekly update and the recipe of the week on a very warm and difficult 5 miler.

Yellow Split Pea Soup

2 Tbsp olive or vegetable oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
salt and pepper
2 cups yellow split peas
6 cups vegetable stock or water
2 cups peeled and chopped sweet potato, yam, plantains, pumpkin, taro root or any combination of the above
cayenne pepper (optional)
lime (optional)

1. Heat up the oil in a soup pot over medium-high heat. When hot, add the vegetables and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle with salt and pepper.
2. Add the split peas and stock to the pot. Cook for about 20 minutes.
3. Add the potato, pumpkin, or whichever root vegetable you are using. Continue cooking until all the vegetables and peas are soft, about 25-40 minutes.
4. Taste and adjust the seasoning. You can leave the soup chunk or blend some if it if you like.
5. Serve with a sprinkle of cayenne pepper and a squeeze of lime.

Makes 6 servings. Per serving (using sweet potato): 336 Calories; 18g Protein; 5.4g Total Fat; 56g Total Carbohydrates; 0mg Cholesterol; 51mg Sodium; 19.6g Fiber.

Recipe for Mark Bittman: How To Cook Everything Vegetarian

Listen to Episode 36