Vegan Split Pea Soup

I often ask my fans what they would like me to make, and this week they said VEGAN SPLIT PEA SOUP! Which was PERFECT! Nothing fake, no additives or preservatives or dyes.... just real food, the way it was meant to be.

We are beginning to read the book, Ultra Processed People by Dr. Chris Van Tulleken in our BNV Support Group's Book Club where he talks about the dangers of eating ultra-processed foods.

Sadly, ultra-processed foods make up the majority of items found in today's grocery stores and provide nearly 60% (or more) of our daily calories. And with many children, UPFs consist of over 80% of their daily calories - with devastating results.

For the past thirty years, under the close scrutiny of policymakers, scientists, doctors and parents, obesity has grown at a staggering rate. During this period, fourteen government strategies containing 689 wide-ranging policies have been published in England, but among children leaving primary school rates of obesity have increased by more than 700 per cent, and rates of severe obesity by 1600 per cent.

Chris van Tulleken. Ultra-Processed People: The Science Behind Food That Isn't Food

I have said it many times and I'm sure I will say it many more - if we can just get back to eating REAL FOOD.... we could change the health of our country overnight.

Real food with real ingredients, like this split pea soup.

I hope you enjoy it.

Chuck

Ingredients for Vegan Split Pea Soup

• 1 onion
• 2 carrots
• 2 ribs of celery
• 2 potatoes
• 4 cloves of garlic
• 1 (16 oz.) bag split peas
• 2 cups water
• 3 cups low-sodium vegetable broth
• Italian seasoning
• 2 bay leaves
• 1 T. low-sodium tamari (or soy sauce)
• ½ cup unsweetened almond milk
• a dash of liquid smoke for flavoring (opt.)
• salt & pepper to taste

Instructions to make vegan Split Pea Soup

1. Dice the onion, celery, carrots, and potatoes and add to a 6 qt. Dutch Oven
2. Saute the veggies in a few tablespoons of water or veg broth until slightly softened (about 2-3 minutes on med-low heat).
3. Mince the garlic and stir that in for about 30 seconds
4. Pick through the split peas, removing any rocks or debris, and give them a good rinsing. Add to the pot with the veggies.
5. Add the water, veggie broth, tamari, Italian seasoning, and bay leaves, and increase the heat until the soup just starts to boil.
6. Reduce the heat and let it simmer for 45 minutes.
7. Taste for seasoning and to make sure the split peas are tender, add salt & pepper to taste.
8. Stir in the liquid smoke if using, alternatively, you can add a little smoked paprika instead
9. Turn off the heat, slowly stir in the almond milk, and with an immersion blender - blend 1-2 cups of the soup. Alternatively, you can remove 2 cups, add that to your stand blender, and then stir that back in.
10. Recheck for seasoning and serve with your favorite crusty bread.

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