We were inventorying our pantry the other day to see what we needed to restock and what we needed to use…and we stumbled upon some dried yellow split peas. Given that it was cold out, the day we found these, we decided to make a veggie stew! So, we broke out the Clay Pot Dutch Oven that my wife gave me for Christmas a few years ago, prepped it for use, and started to build the stew!
We opted to build some aromatic ingredients so we could make the house smell great while cooking…so we started with onions, garlic, and celery. From there, we added some tomatoes…and then we later added in some spinach! The yellow peas then simmered with all the ingredients in some stock until they were soft, and we had a stew!
We served our stew with a slice of homemade country white bread to dip in!
Time: 90 Minutes
Ingredients:
- Onion
- Garlic
- Celery
- Roma Tomatoes
- Spinach
- 1 Cup Split Yellow Peas
- 4 Cups Vegetable Stock
- Black Pepper
- 2 Tbsps Corn Starch (optional)
Method:
- Presoak your clay pot to hydrate it according to your pot’s care and use directions. Or, you could use a cast iron Dutch oven.
- Preheat your oven to 350 degrees F.
- Peel and dice your onion and garlic. Dice your celery, and tomatoes.
- When your pot is ready, add a little avocado oil in the bottom, and place your veggies in. Cover and cook over low heat. Stir occasionally, and cook until your veggies start to soften.
- Add your split peas and spinach, and stir to combine. Let everything heat together for another 5 minutes or so.
- Heat your vegetable stock in a microwave or to a low simmer on the stove. Then, slowly pour it into your pot.
- Sprinkle in some black pepper, cover, and transfer to the oven. Bake for around an hour until your split peas soften.
- If you’d like to thicken your stew, combine your corn starch with a little hot water, and dissolve fully. Then, pour that mixture into your pot, and cook for another 10 minutes or so.
- Plate, devour, and enjoy!
