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Kitchen Table Kibitzing 4/20: Greening Out with “High”-ly Nutritional Split Peas [1]

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Date: 2026-04-20  

Well, well, well. Good evening, Kibitzers! Look at what the cat (Zoe) dragged in. It’s been a while since I’ve written one of these! If you didn’t already know, I’ll be filling in for ZenTrainer for a while. I’m not sure for how long, but I’ll just enjoy every Monday evening I can get with you fine folks!

I do apologize for making myself a bit of a stranger at times over the past year or so. Truthfully, and I don’t mean this to be a “woe is me” diary, I have not been particularly “well.” I’m sure many of you can relate. At this time most evenings, I’m numbing out with my truck simulator (if you follow me on Bluesky, you know LOL). I’ve only fairly recently been starting to climb out of the depressive hole I’ve been in, and being asked to fill in here just happened to come at the perfect time.

I’ve been thinking about diary topics, and this is what I’ve decided: I like legumes, and I know a lot of you like legumes. Part of the “work” I’m doing for myself (and for the BF) is cooking nutritious and delicious bean-centered meals using Rancho Gordo beans.. So, assuming that I can’t think of another diary topic, my default topic will be a bean or a legume I’m cooking with that week. And it just so happens that today, I’m cooking a big pot of split pea soup. The BF has never had it, believe it or not, so I’m looking to win him over.

Now, if you’re celebrating 4/20, this soup will taste much better. But even if you don’t have the munchies, I think you’ll like this recipe.

First, this is the recipe I’m using as a base, but I’m doubling it and making some additions and adjustments (this, like most of what I cook nowadays, is mostly meatless):

You can find the full original recipe in the video description. As for me, I’m starting out with half a cup of olive oil, in which I cook a very large onion for about 10 minutes or until it starts to become soft.

Then, in go four carrots and four stalks of celery, which will cook for another 10 minutes or so.

Then, eight cloves of garlic along with a teaspoon of dried thyme, a teaspoon of dried oregano, a teaspoon of smoked paprika, half a teaspoon of crushed red pepper flakes, and some freshly ground black pepper. I also stirred in two tablespoons of Better Than Bouillon ham base (since split pea soup usually has ham in it) and two tablespoons of white miso paste, just because it seemed right.

Then, in go the split peas (a whole pound, and don’t bother soaking), about a pound and a half of halved baby potatoes, two drained cans of chickpeas, and about 10 cups of water.

It will take 30 to 40 minutes for the split peas to cook, at which point the potatoes will also be just about perfectly cooked.

Now comes my favorite part: Remove about four cups of the soup (potatoes, split peas, broth and all) and use an immersion blender to blend it smooth, then return it to the pot.

And there you have it. We enjoyed it with a dollop of yogurt and a drizzle of lemon olive oil. And it’s officially BF-approved!

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[1] Url: https://www.dailykos.com/stories/2026/4/20/800024322/community/kitchen-table-kibitzing-4-20-greening-out-with-high-ly-nutritional-split-peas/

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