Zesty Split Pea Stew

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10 cups vegetable stock

1 pounds dried split peas

1 dried chipotle peppe

2 medium potatoes, coursely diced

3 large carrots, peeled and chopped

1/4 cup soy bacon bits (optional)

1 T black pepper

2 t. cumin

2 t. salt

1/2 t. onion powder

vegetable oil (optional) to desired unhealthiness

level (for smoothness; I used about 1/4 cup)

 

Soak split peas overnight in vegetable stock (I do

this in the slow-cooker itself -- turned off of

course!). Add other ingredients in the morning, and

cook on LOW for around 8 hours.

 

This is a bit thinner than split-pea soup, but it's

still thick enough to count as a stew. Using the

yellow split peas gives it a better appearance in the

end, I think,

 

Warning: this comes out pretty spicy. Tone down the

black pepper and chipotle if you want something a bit

milder.

 

 

 

 

 

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