National Split Pea Soup week was sometime recently, google seems to think its on a few different dates, so who knows what the actual date is. Either way, its Split Pea season now that the weather is turning chilly. So lets celebrate Split Pea Soup Day everyday. This Split Pea Soup keeps so well in the fridge that you can enjoy this recipe for dinner and for lunch the next day. Just make up a big batch and you’re all set for a few meals.
I’ve had this recipe written down on a door hanger from the electrical company for a few years now. I don’t remember the initial source, but over time I’ve tweaked it to my tastes. So this is my best version of Split Pea Soup for you guys, and I’m a life long Split Pea Soup eater.
My Grandma is famous for her Split Pea Soup and I think she would love this plant based version. Maybe even be proud of my version. With my secret ingredient no ham bone is needed to create that smoky depth this soup is famous for. Do you know what the ingredient is?
Vegan Split Pea Soup
2 Cups Split Peas
1 Medium Yellow Onion, Diced
2.5 Stalks of Celery, Diced
5 Medium Carrots, Diced
3 Cloves Garlic, Minced
3 Small-Medium Red Potatoes, Diced
9 Splashes Liquid Smoke
2 Teaspoons Cumin
4 Cups Veggie Broth, or 4 Teaspoons Powdered Veg Broth
4 Cups Water
Salt & Black Pepper
Peel and dice onion, celery, and carrots
Add to a large soup pan or dutch oven with a few tablespoons of water on medium heat and saute until onions are translucent. Add more water if pan starts to dry out.
Peel and dice garlic.
Add Garlic and Potatoes to the pan, saute for 2 minutes.
Add remaining ingredients to the pan with veggie broth and water. Bring to a boil, stirring occasionally.
Reduce heat to simmer, keep partially covered, and cook for 35-45 min. Stirring occasionally.
The soup is done when your peas start to become soft and mushy.
Remove from heat and serve immediately.
Optional: garnish with a Liquid Aminos drizzle.
Store leftovers in the fridge, consume within 4-5 days.
Ps. The secret ingredient is Liquid Smoke- if you haven’t tried it yet, you’re going to fall in love. It creates a smoky, hearty taste that is irreplaceable.
See all of the recipes on Live Planted over here.