Rubbing the sleep from our eyes as sunlight floods the room, still slightly subdued from last night’s festivities, we all wake to greet the new year: Welcome, 2018! Ripe with potential, the days ahead unfurl before us, bright and gleaming like gems, a treasure to discover along the way.
Encouraged to seize this opportunity for personal renewal, the temptation to reinvent oneself is strong. We’re encouraged to set lofty goals for a “new year, new you.” The hype has grown considerably quieter over the years, thankfully, but still it persists. I’m here right now to say that if you’re still feeling tempted by those invasive marketing tactics, you’re not alone, but you’re already good enough. Smart enough. Pretty enough. Fit enough. Kind enough. If you’re even considering what you’d like to improve about yourself, you’re thoughtful and motivated and intelligent enough to make it happen, if that’s what you really want. But you don’t need to, and you don’t need to pretend to, if you don’t. You’re exactly the same person you were before the sun set last night and the ball dropped at midnight, and that’s exactly who you need to be. You are already the best YOU out there. DON’T throw it all away in an attempt to start with a “new” you all over again.
Understand that in all honesty, I’m saying this as much for you as I am for me, because sometimes it’s easier to see the goodness in others than yourself. That doesn’t detract from my conviction in those words, but further strengthens the sentiment. If you can start to see positivity and have a more optimistic perspective of your world, you can manifest that same light, too.
Motivational pep talk out of the way, let’s move full steam ahead into the best year yet, shall we? Embark on this new journey forward with something hearty, soul-soothing, and utterly effortless in case holiday revelry is still ringing in your ears.
Murky gruel the color of swamp water is typically the defining characteristic of split pea soup, but beneath the surface lies true inner beauty. Mixing in frozen sweet peas at the very end brightens up the situation considerably, lending both fresh pops of pigmentation and flavor. Unlike most bean soups, no soaking is necessary to tenderize the legumes, cooking quickly into an instantly creamy, thick stew.
- 1 Tablespoon Olive Oil
- 1 Small Red Onion, Diced
- 2 Cloves Garlic, Minced
- 1 Medium Sweet Potato, Peeled and Diced
- 2 Tablespoons Reduced-Sodium Soy Sauce
- 1 Cup Split Green Peas
- 4 Cups Vegetable Stock
- 1/2 Teaspoon Smoked Paprika
- 1 Tablespoon Fresh Rosemary, Minced
- 1/4 Teaspoon Ground Black Pepper
- 1 Cup Frozen Green Peas
- Salt, to Taste
- Heat your pressure cooker on the sauté setting and add the oil. Add the onion and garlic, cooking until translucent and aromatic; about 6 or 7 minutes. Add in the sweet potato, soy sauce, split peas, vegetable stock, paprika, rosemary, and pepper, stir to incorporate, and lock in the lid.
- Once sealed, cook on High Pressure for 18 minutes. Let stand for 3 minutes longer before opening the valve to release the remaining pressure.
- Stir in the frozen peas (no need to thaw in advance) and season with salt to taste. Give the mixture a vigorous stir to further break up the split peas for a thicker, smoother texture, if desired.
To make this soup on the stove top, without a pressure cooker, simple cover and simmer on low heat for 35 – 45 minutes instead.
Amount Per Serving: Calories: 154 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 1087mg Carbohydrates: 24g Fiber: 6g Sugar: 9g Protein: 6g