Delicious Vegan Split Pea Soup

You will not believe how good this soup tastes. I can hardly believe there's not meat in it. Even if I go back to meat eating in the future, I'll probably still make this soup because it's ridiculously tasty and still good for you.


The recipe was adapted from two split pea soup recipes from The Moosewood Cookbook, by Mollie Katzen, and Skinny Bitch in the Kitch, by Rory Freedman and Kim Barnouin. This would have easily made 6-7 pints of soup, but silly me didn't plan ahead and ran out of lids. Instead, I froze some of the soup in 2-cup glass storage containers that are surely going to pop their lids in the freezer. Lesson learned.

Ingredients:


3 T olive oil
4 cloves garlic, minced
1 white onion, diced
3 stalks celery, diced
2 cups carrots, diced
1 ½ t sea salt
2 t oregano
¾ t black pepper
1 t dried mustard
10 cups vegetarian broth
1 lb. split peas
1 t Bragg’s liquid aminos
1 bay leaf


Heat olive oil in large sauce pan or dutch oven. Add garlic and sauté for one minute. Add onions, celery, and carrots, cooking over medium heat until onions and celery are soft. Stir often. Mix in salt, oregano, black pepper, and mustard, and remove from heat.

Never have I cried so much from onions as I did today - WOW this one was pungent!

Add vegetable mixture, broth, peas, and liquid aminos to slow cooker and mix ingredients together with a large spoon. Add 1 bay leaf. Cook for 6 hours on low heat.


After 6 hours, carefully fish out the bay leaf and discard. Stir soup well to mix everything that has settled to the bottom. This makes a lot of soup, so I highly recommend canning or freezing some for future use.


**If you would like to can your soup: Sterilize jars and lids in boiling water before cooking is completed. Turn off slow cooker after 6 hours, stir, and immediately ladle soup into jars, filling to brim. Wipe tops of jars clean before tightly sealing the lids. The canning process must go very quickly; if soup is allowed to cool, the jars will not seal and will not be safe to store at room temperature.


After about an hour, you should hear a “pop” as the button on the lid pops down. This indicates the jar is now sealed and safe to store in the cupboard. If the button on the lid remains raised after 1.5 to 2 hours, this jar is not going to seal. Refrigerate any unsealed jars and eat within 24 to 48 hours.