Vegan Split Pea Soup

There was a time in my life when I wouldn’t eat split pea soup. It was too green. Yes, I know that’s weird reason for not wanting to eat something, but there it is. I refused to eat pesto for the same reason.

Then I got married. (Well, there was the whole dating and courtship thing that in our case took way too long, but eventually we said the “I dos.”) My husband it turns out loves pesto and split pea soup and at some point I decided to cook up a batch of the dreaded icky green soup. Now I love the stuff. As long as it’s homemade.

Vegan Split Pea Soup is so quick and easy to make and so filling and nutritious there’s really no reason not to make up a batch once or twice a month.

But, before I give you the recipe there’s a couple of things you need to know. First off, even when I’m following a recipe I don’t follow the recipe. For me, cookbooks are more for inspiration than actual instruction. So, I change things. For instance, many recipes call for a medium size onion. That’s too much onion for me. I love onion, but I also want to taste other stuff. So, I usually only add half.

Also, when I cook I add ingredients in dashes and pinches and “that looks about rights” instead of teaspoons and cups.  So, forgive me for not providing exact measurements. In my opinion, baking is the only time you need to be exact.

The most important part of cooking is tasting as you go. That’s how you know if it’s right. So, here it is:

Vegan Split Pea Soup

8oz package green split peas. (The fresher the better)

1/2 medium yellow onion, diced

1 medium carrot, diced

2 or more cloves of garlic, diced (if you love garlic add lots, if not stick to 2)

2 tablespoons olive or canola oil

Bay leaves and dried Oregano (optional)

Vegan chicken flavored bouillion (Orrington Farms Broth Base & Seasoning, Superior Touch Better Than Bouillion, or Edward & Sons Not-Chick’n cubes are all good. I like Orrington.

4 cups water to start

Dice onion and carrot. Peel and dice garlic. Add oil to large pot and heat on medium. When oil is hot add onion and carrots, reduce heat to low, and sweat. This means cook until the onion releases it’s juices. They will be soft and almost translucent.

Add water, peas and garlic. Add bouillon according to package instructions. You can also use vegetable broth, but you’ll get better flavor with the bouillon. Stir, cover pot and simmer on low heat.

At this point you can also add bay leaves, oregano or other herbs and seasonings that you like. Sometimes I do, sometimes I don’t. I don’t recommend adding any additional salt. You’ll get all you need from the bouillon. My husband likes some pepper, but he adds it to his bowl.

Continue to cook soup on low, stirring occasionally and adding more water as needed. Taste as you go. This is very important. As the peas absorb the water and as is it evaporates through steam, you will need to add as much as 4 more cups of water. This means you might need more bouillon. Add a bit more. Taste. Needs more? Add a bit. Cook, stir, taste until it’s just right.

When the peas are cooked through and soft get out your immersion or stand blender. Immersion blenders are best because you can plop it right into the pot. If you don’t have one, then let your soup cool a bit and pour into your stand blender processing until smooth and creamy.

Serve with french, ciabatta or other loaf bread. Enjoy!

Author: dwkavanaugh

I live and write in the Santa Cruz Mountains with my husband, dogs Rosie and Belle, and the two feral cats that came with the cabin.

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