It takes little time to prepare these breakfast bars. They are versatile and can be created with a variety of fruit and nut combinations. To have a quick breakfast while traveling, prepare these and freeze them.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 onion, diced
- 2 celery ribs, chopped
- 1 cup peeled and chopped carrots
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 6 cups gluten-free vegetable broth, divided
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground paprika
- salt and ground black pepper to taste
- 2 cups dried split peas
- ½ large sweet potato, cubed
- 1 bay leaf
- 1 green onion, chopped, or to taste
Instructions
- Heat a large pot over medium-high heat. Add onion, celery, carrots, green bell pepper, red bell pepper, and a splash of vegetable broth. Cook and stir until vegetables are softened, about 10 minutes.
- Stir garlic, oregano, cayenne pepper, paprika, salt, and black pepper into the vegetable mixture. Saute until fragrant, about 5 minutes. Add the remaining broth, split peas, sweet potato, and bay leaf. Reduce heat to medium-low. Simmer, covered, until split peas begin to soften and pop, about 45 minutes.
- Transfer 1/2 the soup into a blender; puree until smooth. Pour back into the pot and stir well. Pour soup into serving bowls and garnish with green onion.
Reviews
As delicious as it sounds. I used yellow split peas and a purple sweet potato so the color was fun. Watch the pot! In minutes it will burn, so keep your eye on the broth. I ended up adding a cup or two more than what was written.