–dried split green peas (1 cup)
–shredded carrots (fresh, packaged, 2 handfuls)
–sliced red onion (1, sliced)
–bay leaves (2)
–minced garlic (bottled, 1 tablespoon)
–quinoa (two-thirds cup)
–chicken bone broth (low sodium, for the quinoa, 1 and one-third cups)
–chicken bone broth (low sodium, for the split pea soup, 4 cups)
–salt and pepper
1 – Place the dried split green peas, shredded carrots, sliced red onion, bay leaves, minced garlic, 2 tablespoons of olive oil, and 4 cups of chicken bone broth in a slow cooker. Season, to taste, with salt and pepper (very little salt will be needed). Cook on low in the slow cooker for 5 and one-half hours. When cooked, place setting on warm.
2 – For the quinoa: Place the quinoa in a covered baking dish. Add chicken bone broth. Microwave on high for 6 minutes. Then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.
3 – Place 3 generous tablespoons of cooked quinoa in each serving bowl. Laddle soup on top.
4 – Serve the soup hot.
–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.