This soup is extremely easy to make and uses up vegetable stems you would otherwise discard, such as the celery and broccoli stems living in the bottom of my fridge. This will transform them into a savory soup full of protein, fiber, and micronutrients. No snot is involved – but this did receive an official blessing from the Troll Kingdom of Low Waste Living.
Time: 10 mins prep, 30-40 mins cooking
Makes about 8 cups.
- 2 cups dry green split peas
- 2 Tbsp vegetable bouillon* (I use this recipe)
- 2 stems of broccoli* chopped into small cubes
- 2-3 celery ribs, sliced lengthwise then chopped
- 6 cups water
- + spices such as dry basil, oregano, and rosemary
- Optional toppings: fresh julienned basil, diced green onion, hemp seeds
Variation: Make SPICY Troll Snot Soup with a cajun spice mix, such as the 10-spice mix from this recipe.
- Add all ingredients to a big soup pot and stir to combine.
- Bring to a boil, then reduce heat to medium low, to a steady simmer, covered.
- Keep an eye on it and stir the whole pot regularly. I like to pick up the pot with the lid on and gently move it in circles it to stir. Towards the end of 30 minutes, test the doneness of the split peas. If they are still hard to chew, keep simmering. It could take up to 45 minutes to cook.
- When the split peas are done, either enjoy now or freeze. Good for up to a week in the fridge.
- For freezing, wait till the soup has cooled to room temp before decanting into wide mouth glass jars, then place jars in the fridge. Fill only up to 1-2 inches below the ‘shoulder’ to allow for expansion. The next day, place the jars in the freezer with the lids loosely sitting on top. Once frozen, tighten the lids. Read more about freezing in jars here. Stores for up to 6 months in the freezer. Possibly longer, who knows?!
*Notes: you can substitute bouillon and water for 6 cups vegetable broth. If it is a low- or no-salt broth, I suggest taste testing while cooking and adding at least 2 tsp of salt. Or, skip bouillon/broth altogether, use same amount of water, but still add salt and spices.
I use broccoli stems since the florets get used in other dishes. You can throw the florets in too, and certainly if they are going to go to waste. I suggest adding tiny chopped florets only 5 minutes before the end of cooking since they are more delicate than stems. It so satisfying to use up produce!