Vegan Smokey Split Pea Soup
Source: Better Vegan Category: Vegan Soups and Stews
Prep Time: 15 min Cook time: 2 hrs 30 min Total Time: 2 hrs 45 min Serves 6-8
Vegan I Gluten Free I Refined Sugar Free
Contains soy
Oil Free I Fat Free version available (see notes)
About this recipe
You won't believe this soup is vegan! It has the texture, substance and the flavor of a regular split pea soup without any meats or other animal products. Using tempeh bacon is a key here, as it produces a deep smokey flavor and texture similar to meat or bacon. It can easily be taken for smoked pork, which makes this soup also a great dish if you are transitioning to a vegan diet. Tempeh is a fermented soy product that is high in protein, probiotics and a wide array of vitamins and minerals. It is a great meat replacement, and can add substance and texture to any dish.
Ingredients:
1 16oz package (about 2 1/4 cups) green split peas, soaked overnight, drained and rinsed (try Organic Green Split Peas by Food to Live)
6 cups filtered water or vegetable broth, plus more if needed
6 gluten-free tempeh bacon strips, diced
1 medium size carrot, peeled and diced
1/2 medium size onion, peeled and diced
1 tsp. avocado oil (I use La Tourangelle Avocado Oil )
1 bay leaf
3 black peppercorns
1/4 ounce dried shiitake mushrooms
Pink Himalayan salt, to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Black pepper, to taste
1-2 Tbsp. fresh dill, finely chopped (optional)
Instructions:
1. Prepare the ingredients.
2. Put peas and water in a large pot or a Dutch oven over medium-high heat and bring to boil. Skim all the foam, reduce the heat to low, add 1 teaspoon salt, bay leaf, peppercorns and dried shiitake mushrooms, cover and simmer for about 1 to 1.5 hours or until peas are completely tender and mostly falling apart.
3. While the soup is simmering, heat oil in a medium size skillet over medium heat. Add onion and carrot and saute until vegetables are tender and golden brown. Add to the soup and mix well.
4. Put diced smoky tempeh on now empty skillet and saute until golden-brown. Add to soup and let simmer for 5-10 minutes. Turn off the heat, mix in fresh dill, if using, and serve.