Split Pea Soup
Servings: 4 servings
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Ingredients
- 1/3 yellow onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- 2 potatoes chopped
- 4 cloves garlic minced
- 2 tablespoons organic canola or avocado oil
- 6 cups vegetable stock plus 2 cups separated
- 1 teaspoon Italian seasoning
- 1 teaspoon salt free seasoning
- 1 teaspoon low sodium soy sauce
- 2 bay leaves
- 450 g split peas about 2 cups
Instructions
- Chop the onion in a food processor and set aside. Then chop the celery, carrots, and potatoes in the food processor. Combine in a mixing bowl and set aside.. Mince garlic separately. Set aside.
- Rinse split peas removing any discoloured peas or stones.
- Heat oil in a 6 quart Dutch oven or large pot with a lid over medium high heat. Add the onion and cook 1 minute until slightly translucent.
- Add the chopped potatoes, celery and carrots and Italian seasoning to the pot. Stir and cook for 1 minute.
- Add the garlic and stir to mix.
- Add 6 cups of vegetable stock, the bay leaves, salt free seasoning, soy seasoning and split peas. Cover and bring to a boil, stirring frequently . Once boiling, reduce heat to low or medium low, to a simmer.
- Let simmer 60-90 minutes, covered, stirring often until split peas are completely tender. Add more stock, a cup at a time if needed. Adjust seasoning to taste.
- Serve hot with bread or crackers.
Notes
If you don't have vegetable stock, you can also use water.
The soy seasoning adds a degree of umani, saltiness and "meaty" like flavour. If you are allergic to soy you can omit it.
You can use a commercial vegan vegetable stock or vegan bouillon cube instead of homemade stock.
To reduce cooking time, soak rinsed split peas overnight. Reduce cook time accordingly.