It’s officially COLD! The windows are shut and the heat is on. All I want is to curl up by the fire with a good book and a cup of this soup…
Split Pea Soup is one my of my all-time favorite recipes. It was one of my staples when I went vegan over twenty (!) years ago. I made it for my Dad not knowing it happened to be his favorite soup. Must be in our Irish blood…
An old Irish/English nursery rhyme from the 18th century goes like so:
Pease porridge hot,
Pease porridge cold,
Pease porridge in the pot
Nine days old.
(“Pease” being the plural of “pea.”)
It’s a simple soup but the peas alone pack 16 grams of protein per cup. Perfect for an extra boost if you’re working out and trying to gain muscle. So eat up!
Classic Vegan Split Pea Soup
A warming, hearty soup… perfect to sip by the fire with a good book.
- 6½ cups water
- 2 cups dried green split peas
- 2 potatoes, chopped
- 4 garlic cloves, minced
- 1 onion, diced
- 2 teaspoons sea salt
- 3 carrots, diced
- 2 celery ribs with leaves, chopped
- ½ teaspoon basil
- ½ teaspoon marjoram
- ½ teaspoon ground black pepper
- ½ teaspoon liquid smoke optional garnishes:
- bac-un bits, to taste
- olive oil, to taste
- ground black pepper, to taste
- In large soup pot, combine water, peas, potatoes, onion, garlic, bay leaf, and salt.
- Bring to a boil, then immediately reduce heat to medium-low. Simmer for 2 hours, stirring occasionally.
- Add the carrots, celery, and spices. Simmer another hour, until the peas are completely tender.
- Garnish and serve warm with toasted or crackers. Enjoy!
Friends, if you try this yummy recipe, let us know! Leave a comment it and tag a picture #veganrecipesforcompassion on Instagram! We’d love to see what you come up with. Cheers!