Paul Turcotte

Rich and Smokey Vegan Split Pea Soup

Thick and creamy comfort food is loaded with protein and fiber and is gluten, nut, and oil-free. This pea soup is rich and smoky using paprika, mushrooms, and miso as flavor boosters. 
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6 Servings
Course: Lunch, Main Courses
Cuisine: American
Calories: 334
Ingredients Method Notes

Ingredients
  

  • 1 onion chopped
  • 4 cloves garlick pressed
  • 4 ounces mushrooms chopped
  • 3 ribs celery chopped
  • 4 cups vegitable broth
  • 4 cups water
  • 3/4 tsp tyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp sage
  • 1/2 tsp sea salt
  • 1/4 tsp blck pepper
  • 16 ounces split green peas dry
  • 2 large carrots chopped
  • 1 sweet potato cubbed - see notes
  • 1 Tbsp white miso see notes
  • 1/4 tsp liquid smoke to taste
  • 1 pinch cayanne pepper to taste

Method
 

  1. Preheat a non-stick soup pot over medium-high heat. Add onions and sauté for 3 minutes.
  2. Add the mushrooms, celery, garlic, thyme, paprika, poultry seasoning, and a pinch of salt. Stir frequently for an additional 3 minutes till after the water breaks from the mushrooms.
  3. Add broth, water, peas, salt, and pepper, bring the mixture to a boil then Cover the pot, reduce heat to simmer and set a timer for 30 minutes. Stir the soup occasionally during this time.
  4. Add the carrots and potatoes to the pot, turn the heat up to a boil, and stir well. Then return to a simmer.  Cover the pot and cook for another 20 to 25 minutes or until the potatoes and carrots are tender.
  5. Add in the optional liquid smoke and miso, if desired. Use a wand-blender to make the soup smooth and creamy. Taste and adjust seasonings as may be desired.

Notes

If you're not a fan of mushrooms, simply leave them out.
I prefer not peeling the carrots and sweet potatoes for their non-soluble fiber benefits. Be sure to cut potatoes into similar small cubes to ensure that they cook quickly and consistently.
This soup can be kept in the refrigerator for up to 6 days. To freeze, allow the soup to cool before transferring in a freezer-safe container(s) - freeze for up to 2 months.
Top with a dollop of sour cream, shredded vegan cheese, or sprouts
Pea soup freezes well and makes an excellent quick lunch or dinner. I like the soup on the thick side, although you may want to thin it out a little, as leftovers tend to thicken.

I began my plant-based journey to health and happiness in 2012, with low expectations and poor health. Surprising and rapid results sparked a desire to help others believe in their own power to improve health and avoid disease through food choices that lead to a longer, vibrant, and compassionate lifestyle. Learn more…

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