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I can’t eat canned split pea soup anymore. I don’t know why the soup companies think I need a teaspoon of salt in every serving, but they do, so I don’t eat their foods. I like my foods to have more complex flavors rather than just the burn of sodium chloride.

Last week at the supermarket I found Christopher Ranch Roasted Garlic – all ready to use, in a jar – easy-breezy as some of my cousins would say. We also picked up some split peas. Back home, I ran a recipe through my mind – one requirement was that there be lots of clean protein in the soup as these days, plain spit pea soup would be too carbohydrate-y for me. Here’s what I came up with, and it’s a keeper:

• Chop a big handful of roasted garlic. If you have to make your own, it will be well worth it and it’s easy.
• Chop a large onion and 3-4 carrots
• 1 Tbsp crushed red pepper
• 2 Tbsp EVOO

In a soup pot or wok (I love my wok!), heat the EVOO, add the crushed red pepper and garlic, saute until the oils are released from the pepper. Add the onion and carrots and a little water, cover and simmer over medium heat for 6 minutes or so.

• Prepare 2 lbs boneless, skinless chicken breast, chopped to bite size.

When the onions are clear, add the chicken, cover and saute for 10 minutes or so.

Add 1 lb cleaned split peas and 5-6 cups water, cover, bring to a boil and simmer for 45 minutes or until the split peas are soft and break apart when stirred.

Add salt (less than one tsp per serving, presumably)  and fresh ground pepper to taste. Serve hot. I gave mine a shot of habanero powder for an extra kick.

This came out really tasty – the dominant flavors are roasted garlic / red pepper / split peas – a nice combination, and the chicken gives it lots of protein.