Here’s the “doctored” up recipe for Bean and Split Pea Chowder with Gardein Chicken that I will be serving tonight. The original recipe called for real chicken and of course can be made that way, if you must…
2 tablespoons canola oil
1 cup finely chopped onions
1 red bell pepper, cored, seeded and diced
2 celery ribs, diced
2 tablespoons of chopped flat leaf parsley
1 teaspoon minced garlic
1 teaspoon dried cilantro (I used some fresh)
1 teaspoon dried thyme (I used some fresh)
1 15.5 ounce can of cannellini beans, rinsed and drained
1/2 cup yellow split peas
1/2 cup pearl barley
8 cups vegetable broth (recipe called for chicken, but…)
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
1 cup cooked and diced GARDEIN CHICKEN CUTLETS (I get them in the refrigerator section of Whole Foods and sometimes even at Publix near the tofu and soy products in the produce section)
Heat large pot or Dutch oven over high heat. Add canola oil; reduce heat to medium. Add onions, pepper,celery, parsley, garlic, cilantro and thyme. Saute about 5 minutes until onions are translucent. Add beans, split peas (you can also add 1/2 cup of lentils, I chose to leave them out) barley, broth, bay leaf, salt and pepper. Bring to a boil over medium-high heat.
Reduce to medium and simmer, stirring occasionally, about 1 hour, until peas and barley (lentils) are tender. (If mixture becomes to dry add more broth or water (I added water) about 1/2 cup at a time, until chowder resembles a thick soup.) *To us it looked like corn chowder, once done.
Here you can add your diced chicken and mix until heated through. I simply sauteed a single chicken cutlet and diced it and then put it in my bowl and mixed it in. Tonight I will make quite a few cutlets, and do the same for the “kids.” As always, check seasoning. This recipe will make about 8 servings. I doubled the whole thing except the beans, but definitely would double the beans next time, too and probably use a little less barley. I LOVED IT. It wasn’t Mitch’s favorite, but we never are on the same page with soups. If you like a busy, creamy chowder this one is a great vegan option. IT WAS VERY EASY TO MAKE! Though this picture does NOT due the soup justice at all, I am posting it so you can see the texture I let mine get to.
Whatever you do, whatever you eat, give some thought to a meatless day. Always remember, what’s good for you is also good for the world at large! Thanks for stopping in. Much love…
I never thought of myself as much of a cook… but I LOVE making soup! Sometimes its better than other but it’s always thick, hearty, and healthy! So in the words of the Tao AND a fabulous fitness trainer…
“Do your best and forget the rest.”
Thanks for posting the recipe… and turning me on to Gardein products!
I LOVE Gardein products. I also LOVE soup. I can make a meal from a hearty cup of soup and a healthy salad. Thanks for the recipe. Sounds like a winner to me!!!!