Another remarkable recipe from the Soup Sisters Family Cookbook, this easy to make Vegan Split Pea Soup really delivers on flavour, and is hearty enough to ward off any winter chill. Fast becoming a fave cookbook, I suggest you get yourself a copy and help support this wonderful charitable organization!
The power of Split Peas!
If you’ve not discovered how truly amazing an ingredient they are, you can start with this soup! The prep work involved… is as simple as opening the bag and giving the peas a rinse. Very nutritious, as well as inexpensive, they really are a big value! Loaded with fibre and iron, they’re also low in fat, and I don’t know if you can see the price tag, but this 450 gram bag cost me a mere $1.49, at my local green grocer. Yowza!
I did make a couple small adjustments to the recipe: increasing the cooking time of the carrots, celery & onion (classically known as mirepoix) and adding some garlic.
It’s a French Canadian Classic~
To find the recipe in the cookbook, look for ‘french canadian’ pea soup. The recipe comes from Soup Sister Karen Miller, who grew up in Quebec and writes that it was her son’s favourite while he was growing up.
She goes on to say how it’s a great soup to get kids cooking, and I couldn’t agree more! Any time I’ve had kids in the kitchen with me, they get jazzed by the learning, seeing how food is made, and then… getting to eat what they’ve made! It really is powerful, and something I wish more people could, and would embrace.
Teaching kids how to cook… is giving them a gift for life!
Due to the high starch content of the split peas, the soup will thicken as it cools. To eat it at it’s thickest, let it sit for awhile after it’s cooked. Of course, like most soups, it’s even better the next day – and it also freezes well, so go ahead and make a big pot!
Serve with crusty bread, and balsamic vinegar & extra virgin olive oil for dipping. The dipped bread is fab double dipped in the soup, as is simply splashing a little oil & vinegar on the soup, and having the bread on the side. Yummy, either way~
Vegan Split Pea Soup, Soup Sisters Family Cookbook
Easy to make, delicious and inexpensive, this is another remarkable recipe from the Soup Sisters Family Cookbook; the 3rd in the series & with more than 100 family friendly recipes!
- 2 tablespoons extra virgin olive oil
- 2 - 3 large carrots peeled and thinly sliced
- 1 medium onion peeled and finely chopped
- 1 stalk celery finely chopped
- 1 clove garlic minced
- 8 cups water
- 1 lb. dried yellow or green split peas rinsed and drained
- 1 bay leaf
- Salt to taste
- Freshly ground pepper to taste
optional garnishes: freshly chopped Italian parsley, balsamic oil, extra virgin olive oil
In a large pot, heat the oil over medium. Add the carrots, onion and celery and cook, stirring often for about 10 minutes. Add the garlic, and stir cooking, for one minute more.
Add the water, split peas, bay leaf and bring to a boil over medium high heat. Reduce heat to low and simmer, uncovered, about one hour, until the peas start to break down, or until soup reaches your desired consistency.
Remove bay leaf and season with salt & pepper to taste.
Ladle into serving bowls, mugs or cups and drizzle with oil, vinegar and garnish with parsley, if using.
It will thicken as it cools, so add more water if needed, when re-heating.
This soup also freezes well.
I made the vegan version, but to make it meaty you can add a ham bone to the pot!