I’m vegan now, but I was vegetarian for years. My Mother at first resisted, then she went to work creating recipes for me. It was the mid 90’s and vegetarian options weren’t a plenty like today. This is one of the many simple yet fantastic recipes she came up with. It happens to be vegan. I never liked split pea soup until she made it for me back in the day. There are many more recipes I want to try, one being her vegetable stew with dumplings. This recipe is a lot less complicated, and oh so hearty and healthy. We like to eat it with a big salad and crusty whole grain bread. You can sauté the veggies in water if you choose to omit the olive oil. Manga like my Mama!!
Ingredients for Split Pea Soup
1 bag dried green split peas
3 tablespoons extra virgin olive oil
I used to containers of mirepoix mix, or a generous 2 cups of celery, carrots, and onion
7 cloves of garlic chopped
2 cartons of low sodium or regular vegetable broth
salt, pepper, basil
This is so easy
In a large pot warm 3 tablespoons of extra virgin olive oil
add mixture of celery, carrots, and onions
cook until translucent
add chopped garlic
season with a generous amount of pepper and basil, and a couple shakes of salt
add bag of green split peas
half bag of chopped carrots
2 cartons of vegetable broth
Bring to a boil on high uncovered, and then lower temperature to simmer, and cook for one hour covered, stirring frequently. Enjoy and try to save extra for the next day. Sometimes I cook it just a bit longer, but I never purée it.
Such a simple soup yet a soup that truly warms your soul.
It’s a meal we eat again and again.