I feel like I should start this post with “it was a dark and stormy night” due to yesterday’s cold rain that put me into a bit of a funk. It’s those chilly times of despair that the best soups spring from. As they say, it’s always darkest before there’s a steaming bowl of tasty soup in front of you! If the soup alone is not enough to bring up your spirits, the cheezy garlic croutons on top will do the job.
This is a quick and easy slow cooker soup that’s soy and oil free (without the croutons or by making the croutons oil free as well). I threw in some turnips I had in the fridge, but you can use potatoes, carrots, or even sweet potatoes if that’s what you have. The spices add layers of flavor that turn this simple crockpot soup into something you can even serve at your next dinner party.
I’ve had a great time playing with the farro that Tuscan Fields sent me to try this week. One type is called farro ai funghi which is 100% farro blended with organic dried porcini mushrooms, carrots, onion, parsley, garlic. I wanted to make a soup with this because the dried veggies in the mix would make a rich broth without adding any extra bouillon. Lucky for me it worked great!
Farro and Veggies Split Pea Soup
- 1 package Tuscan Fields farro ai funghi or 1 1/2 cups plain farro plus 2 veggie bouillon cubes
- 1 cup split peas
- 8 cups water
- 3 bay leaves
- 2 cups chopped turnip or potato
- 2 teaspoon garam masala
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- salt and pepper to taste
- Add everything but the salt and pepper to your slow cooker and cook on low for 8 to 10 hours (or high for 3 to 4 hours).
- Before serving add salt and pepper to taste. You can add 1 to 2 cups water to thin out the soup if it's too thick for you.