I’ve never tried split pea soup. It looks nasty and um the whole Exorcist thing? That said, I’m not sure why I became intent on making this classic. I blame it on our wacky weather and a recent cold. My first attempt was blah blah boring, but my second attempt was successful. Not the prettiest, but the taste makes up for it. I’ve already made it twice. The second time I made it, I used a small, diced shallot in lieu of the onion and garlic. It came out great and eliminated a step! I also roasted sweet potatoes and threw them in at the end, which made it much heartier.
It’s cheap, quick, and easy. If you’re looking for the traditional bacon or ham taste, try adding smoked paprika or liquid smoke if you don’t have the fake stuff. FYI, topping it with a dollop of vegenaise makes it even tastier and creamy.
Split Pea Soup
1 cup diced carrots
½ cup diced yellow onion, or any onion
1-2 garlic cloves, minced
1 tablespoon Earth Balance butter or oil
1/2 teaspoon dried thyme
1 small bay leaf
2 cups water
1 cup broth (I used Rapunzel no salt added vegetable bouillon)
1 cup dried split peas, sorted & rinsed
salt and pepper
Saute onion for about 5 minutes. Add carrots; saute for a few minutes. Add garlic; saute for a couple of minutes. Add thyme, broth, water, and bay leaf. Bring to a simmer, then add peas. Cook for about 30-60 minutes or until the peas are cooked through. Season with salt and pepper. Remove bay leaf. Puree part or all of the soup.