January 6, 2015

Vegan Split Pea Soup

Split Pea 2

The winter holidays have ended and New Year resolutions have begun, which means crowded gyms and healthy eating.  Since my boyfriend and I have a tropical vacation to look forward to at the end of February, I too am following a health-conscious New Year resolution.

Split pea soup is not the prettiest, but it is healthy & delicious.  In the past I’d go for pasta fagioli or minestrone, but I’ve recently stumbled upon Whole Foods’ vegan split pea soup in their prepared foods section.  Although split pea is classically made with ham, I don’t miss it at all in this vegan version.  The one thing I will say, is Whole Foods’ version is a bit too thin, so I re-created the flavor with a bit more consistency.

The Tips

Split Pea Slow Cooker

Split Pea 1

The Recipe

Vegan Split Pea Soup
Yields 6
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  1. 1 1/4 cups dried split peas, checked over and rinsed
  2. 1 cup thinly sliced carrots
  3. 1 cup thinly sliced celery
  4. 1/2 large onion, grated
  5. 1 clove garlic, turned into paste
  6. Juice of 1/2 a lemon, plus an extra slice (optional)
  7. 1 dried bay leaf
  8. 1 1/2 teaspoons dried oregano
  9. 1 tablespoon finely chopped parsley
  10. Salt & pepper to taste
  11. 5 cups vegetable stock or water
  1. Add all the ingredients to the slow cooker. Cook on low for 10-12 hours, stirring occasionally.
  2. Remove the bay leaf and lemon slice.
  3. Using an immersion blender, blend about half of the soup to give it a semi-smooth consistency. Stir before serving. Store leftover soup in the freezer.
Adapted from The Inventive Vegetarian
Lana del Crave https://lanadelcrave.com/

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