Split pea soup has always been a favorite of mine. Split peas, in general, are excellent for a vegan diet since they are high in protein and fiber. They can be used for soups, as an addition to salads or eaten alone. I also love them because they do not require overnight soaking. I love this super simple split pea soup which was adapted from the wonderful Candle Cafe Cookbook by Joy Pierson and Bart Polenza. For your information, the Candle Cafe is my favorite casual vegan restaurant. There are no oils or fats used to make this delicious soup, and there are only a few fresh ingredients needed which keeps chopping time to a minimum…
I like to chop my vegetables for soup to about this size…
This soup is so delicious, nutritious and easy to make, that I think it should be a staple in everyone’s diet. Please note that I used 12 cups of water in my soup, although the original recipe called for only 6 cups. I used one 16 ounce package of split peas, but the original recipe called for a little more (2 1/2 cups). I also used several pinches of each of the following fresh herbs: rosemary, thyme and oregano. The original recipe called for one pinch of each. I also salted my soup, to taste, with sea salt and pepper. The original recipe calls for just a “pinch” of salt. Here is the recipe for the soup as I made it…
SUPER SIMPLE VEGAN SPLIT PEA SOUP
One 16 ounce package of split peas
1 large onion, peeled and chopped
3 carrots, chopped
2 celery stalks, chopped
Several pinches of each of the following fresh herbs: rosemary, thyme and oregano
Sea salt and pepper, to taste
Put 12 cups of water into a large stockpot and bring to a boil over high heat. Add the split peas, onion, carrots, celery and herbs. Stir and bring to a boil again.
Reduce the heat and simmer, uncovered, until the peas and vegetables are tender, about one hour.
Season to taste with sea salt and pepper and serve immediately.