Tuesday, 16 August 2011

Split Pea Soup

This recipe from The Vegan Table cookbook is also online at The Daily Green. I blended it because mine looked nothing like the picture. It wasn't pretty but it tasted like "Pea & Ham Soup". So good. I bought my Liquid Smoke online and it lasts for ages because you only use a small amount.

Split Pea Soup


2 cups (450 g) green split peas
6 to 7 cups (1410 to 1645 ml) water or vegetable stock
1 medium-size yellow onion, diced
2 creamy yellow potatoes (such as Yukon gold or fingerlings), diced
2 or 3 garlic cloves, pressed or minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon ground mustard
1/4 teaspoon black pepper
1/2 teaspoon liquid smoke, optional
Salt and pepper, to taste


Rinse split peas.
Place all ingredients except salt and pepper in a soup pot and bring to a simmer.
Cover loosely and cook until peas are tender, 1 hour or longer.
Check occasionally to make sure water has not completely evaporated. Heat should be low-medium.
The resulting soup should be thick and creamy, with the split peas quite broken down and mushy. Add salt and pepper to taste, and serve hot.
For creamier soup, puree in a food processor or blender.
This is also a great soup for a slow cooker; add all ingredients, and cook on low for 6 to 8 hours.

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