Split Pea Soup (Print Version)
# Ingredients:
→ Main Soup Blend
01 -
1 medium onion, chopped up small
02 -
3 sticks celery, diced to preference
03 -
16 ounces of green split peas
04 -
2 small carrots, finely diced
05 -
2 medium Yukon or yellow potatoes, peeled and cubed
06 -
2 cups of water to adjust thickness, if needed
07 -
6 cups of veggie broth or vegan-friendly chicken stock
08 -
2 garlic cloves, minced or crushed
→ Add-Ins and Flavors
09 -
2 teaspoons fresh, chopped thyme
10 -
2 bay leaves
11 -
3 shakes of liquid smoke, more if you like the taste
12 -
2 tablespoons neutral-tasting oil (like avocado oil)
13 -
A pinch of salt and pepper—add as needed
# Instructions:
01 -
Put the oil into a big pot and warm it over medium. Toss in the onions and cook for 5-8 minutes until they're soft and a bit see-through. Sprinkle in some salt and pepper while they cook.
02 -
Add garlic, thyme, celery, bay leaves, and split peas to the pot. Stir everything together and let it cook for 2 minutes until you can smell the garlic. Pour in the broth, cover the pot, and let it simmer on medium-low for 20-25 minutes, giving the peas time to soften.
03 -
Add your cubed potatoes, diced carrots, and a splash of liquid smoke. Keep cooking for another 20-25 minutes, letting all the veggies soften and the soup thicken up. Stir in up to 2 cups of water if you want a thinner texture.
04 -
Give it a taste and add more salt or pepper if needed. Don’t forget to pull out the bay leaves before dishing up. Serve warm and dig in.
# Notes:
01 -
Sort through the peas first to check for any debris, and be sure to rinse them well.