split pea soup

I must have been the only kid in the world that loved split pea soup, but for whatever weird reason, I did! As my mamaw Burnell got older, she was extremely limited on the food that she could eat (and tolerate), so even though she was a really good cook, she only ever made a few dishes. Split Pea Soup was one of them and it was always so good! Of course, she made it with ham bone, which lent a very rich and smoky flavor that is a bit harder to come by in a vegan recipe, but using more fat and a little liquid smoke can help in that area.

This is not a veganized version of her recipe as unfortunately, I don’t believe she ever wrote hers down, but this comes pretty close- if I do say so myself. Miss you mamaw.

Ingredients:

• (1) 16 oz split peas (dried)

• 1 large white or yellow onion, finely chopped

• 3-4 cloves garlic

• 1 potato, peeled and finely chopped (russet or Yukon gold work well)

• 1 C ( about 4-5 stalks) carrot, finely chopped

• 3/4 C (about 2-3 large stalks) celery, finely chopped

• 1/4 C olive oil

• 1 T vegan butter (optional )

• 8 C water

• 1 tsp. thyme (dried)

• 1 bay leaf (dried)

• 1- 1 1/2 tsp. kosher salt (or to taste- I use Diamond if using Morton’s, half the amount)

• 1 tsp. poultry season (unsalted)

• 1/2 tsp. dried mushroom powder (can sum with soy sauce)

• 1 1/2 tsp. Better than Bouillon (No Chicken)

• 1/4- 1/2 tsp. liquid smoke (optional)

• Fresh cracked pepper to taste

  
  

Optional Toppings

croutons

green onion

fresh herbs

sour cream

drizzle of olive oil

vegan parmesan

red chili flakes

Prep

You don’t need to soak split peas, but it is a good idea to rinse and pick through to remove and rocks, pebbles or debris.

Directions:

1. Heat a large, heavy-bottom pot on medium-high heat. When hot, add oil and let heat up for one minute. Add onions, carrots, celery, and potatoes along with salt and pepper, then cook until onions are translucent and the mixture is fragrant- about 2 minutes. Then add garlic and cook 1 more minute.

2. Add split peas, dried spices, water, and bullion. Let the mixture come to a boil, then reduce to low heat. Cover and let simmer 50-60 minutes- make sure you stir the mixture every once in a while so it does not stick to the bottom of the pan. Add water if needed to keep mixture covered.

3. Once the soup has thickened, but still slightly brothy, add liquid smoke and continue to simmer, covered for another 15- 20 minutes.

4. If using, add butter, then check for seasoning and add salt and pepper if needed.

5. If you like a smoother soup, remove a quarter to half of the soup and blend with a blender or food processor, then add blended portion back into the soup and mix well.

   I like to eat my soup with crackers or some crusty bread and finish with croutons, red pepper flakes, and a drizzle of good olive oil. However you decide to top (or not), enjoy!

   
   
   

Let me know if you try this recipe out, would love to hear what you think!

Thanks for taking the time-

xx Debbie xx

•