Description
This split pea soup recipe is the perfect meal on a chilly day; it’s healthy, warm, hearty, and delicious. It’s also inexpensive and super easy to make. I used to think that all the flavor in split pea soup came from the ham, but once I made it vegan, I didn’t even miss the meat.
Ingredients
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- 2 tablespoons extra virgin olive oil
- 1 medium white or yellow onion, finely chopped
- 1 medium carrot, peeled and shredded
- 3 garlic cloves, pressed or finely chopped
- 4 cups (1 quart) vegetable stock or chicken stock (or water)
- 3 cups of filtered water (or more stock if you happen to have it)
- 2 teaspoons granulated onion
- 1 bay leaf (fresh or dried)
- 2 cups dried split peas, sorted, rinsed, and soaked for 2 hours
- 1 tablespoon sea salt, divided (more or less to taste depending on the stock you use)
- 1 teaspoon freshly ground black pepper
- garnish: chopped chives if desired
Instructions
STOVETOP METHOD:
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion and 1 teaspoon sea salt and sauté until translucent, about 5 minutes. Add the carrot and garlic and sauté another few minutes, until very fragrant.
- Add the stock, water, granulated onion, remaining 2 teaspoons sea salt (use less if your stock has salt-taste as you go), pepper, and bay leaf to the pot and bring to a boil. Add the rinsed and soaked split peas and reduce the heat to medium-low. Simmer for at least 2 hours, until the peas are cooked through.
- Once the peas are cooked through, remove the bay leaf and use an immersion blender to blend the soup to your desired consistency. I blend about half and leave the other half whole for a chunky texture. Stir in a little more stock or water (about 1/3 cup at a time) if the texture is too thick or resembles baby food. The soup should have texture but not be too thick.
- For a smoother texture, let the soup simmer for 4 to 5 hours and then blend until smooth in a high-speed blender such as a Vitamix.
SLOW COOKER METHOD: Add all ingredients to a slow cooker and cook on low for 6 hours or high for 3 hours (or until the split peas are very soft—this may depend on your climate and slow cooker.) Blend according to the instructions above.
Notes
NOTE: This soup will keep in the refrigerator for up to 3 days in a sealed glass container, or up to 3 months in the freezer.
