Vegan Split Pea Soup
This is one of the best Split Pea Soup recipes I've ever eaten. The flavor, seasonings and consistency is wonderful.
Ingredients
- 2 cups green split peas
- 2 cups yellow onion chopped
- 4 cups Idaho yellow or Yukon Gold potatoes cubed , I left the skins on
- 3 cups carrots cut into disks
- 2 cups celery diced
- 1 leek green top removed, diced
- 3 large cloves garlic minced
- 2 tbsp. olive oil
- 8 cups vegetable stock
- 2 cups water
- 1 tsp. ground mustard
- 1 1/2 tsp. sea salt
- 3/4 tsp. pepper to taste
- 1 heaping teaspoon teaspoon dried parsley
- 1/2 tsp. liquid smoke optional, but preferred
- 3/4-1 tsp. marjoram
- 3/4 - 1 tsp. thyme
- 3/4-1 tsp. rosemary
- 3/4-1 tsp. sage
- 1 tsp. oregano
- 1 tsp. dried basil
- Salt and pepper to taste
- Oyster crackers or gluten free crackers, for garnish
Instructions
- Check the split peas for stones and remove.
- Rinse peas.
- Place peas in a bowl and fill with water.
- Soak for a few hours.
- Once peas have finished soaking, chop the onions and celery.
- Slice the carrots, leeks and cube the potatoes.
- Put all of the ingredients (except crackers and garnish ingredients) in a 10-quart heavy bottom pot, and bring to a boil for 5 minutes.
- Reduce heat to medium-low and cover loosely.
- If necessary, add water to keep the vegetables submerged.
- Cook for at least 1 to 1 ½ hours or until veggies are fork tender.
- Check seasoning.
- Add salt, pepper or seasonings as desired.
- Purée the soup with an immersion blender until completely done.
- To serve, ladle soup into bowls.
- Garnish soup with salt, pepper, and parsley or thyme.
- Serve with oyster crackers or bread, if desired.
Notes
NOTE: Preparation time does not include time needed to presoak the split peas.
Recipe adapted from Vegan Soup Recipes.
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