Description
I often ask my fans what they would like, and this week they said VEGAN SPLIT PEA SOUP! PERFECT because it's REAL FOOD and real inexpensive!
Ingredients
Units
Scale
- 1 onion
- 2 carrots
- 2 ribs celery
- 2 potatoes
- 4 cloves garlic
- 3 cups low-sodium veggie broth
- 2 cups water
- 1 T low-sodium soy sauce (or tamari)
- 1 tsp. Italian seasoning
- 2 bay leaves
- 2 cups (16 oz split peas)
- 1/2 tsp liquid smoke
- 1/2 c. unsweetened almond milk
- salt and pepper to taste
Instructions
- Dice the onion, celery, carrots, and potatoes and add to a 6 qt. Dutch Oven
- Saute the veggies in a few tablespoons of water or veg broth until slightly softened (about 2-3 minutes on med-low heat).
- Mince the garlic and stir that in for about 30 seconds
- Pick through the split peas, removing any rocks or debris, and give them a good rinsing. Add to the pot with the veggies.
- Add the water, veggie broth, tamari, Italian seasoning, and bay leaves, and increase the heat until the soup just starts to boil.
- Reduce the heat and let it simmer for 45 minutes.
- Taste for seasoning and to make sure the split peas are tender, add salt & pepper to taste.
- Stir in the liquid smoke if using, alternatively, you can add a little smoked paprika instead
- 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.
- Recheck for seasoning and serve with your favorite crusty bread.
Notes
Like This Recipe? Tips & Donations Are Always Appreciated!
Keywords: vegan split pea soup