Every bit as tasty as the traditional bacon-infused version that I love so much, this vegan variation of split pea soup is healthy (look how green it is!) yet so savory and delicious that it still qualifies as comfort food, at least in my book. It’s my favorite thing to have for dinner on those days when all I had for lunch was too many brownies.
You will need:
- Olive oil
- 1 large onion, chopped
- 2-3 carrots, peeled and sliced
- 2-3 celery stalks (the soft ones from the inside, and the leafy bits) sliced
- 8 cups water
- Vegetable bouillon (I use 2 rounded teaspoons of this awesome goop, but you can use 2 teaspoons or 2 cubes of any bouillon you like)
- 1lb (1 bag) dried split peas
- 2 bay leaves
- Fresh cracked black pepper (to taste)
- 2-3 potatoes, peeled and diced (use less/more for a thinner/thicker soup)
- Olive oil
- Smoked paprika
Sauté onions, carrots, and celery in olive oil until soft. Add water, bouillon, peas, bay leaves, and pepper. Bring to a boil then cover and reduce heat to simmer for about 45 minutes. Add potatoes. Cover and continue to simmer until peas and potatoes are soft, about 30 minutes. This would be a good time to get some cornbread into the oven.
I have a hand held blender but a hand mixer or even a potato masher will work here: remove bay leaves and mash soup until creamy, but do not pureé entirely. Ladle into bowls and serve with a drizzle of olive oil and a hefty pinch of smoked paprika. Serve with hot cornbread (Trader Joe’s boxed mix is amazingly delicious) and honey butter. Yum!