As a kid, I loved the condensed split pea soup that was reconstituted with water. I liked the smoky flavor and the creamy texture. Since going meat free, I've put this soup option aside since most use meat to add depth of flavor. Yesterday, I decided to give it a try with little more than a package of dried peas and an hour to spare.
Vegan Split Pea Soup
1 T oil
1 medium onion, diced
1 clove garlic, minced
8 c vegetable stock
1 lb dried peas, rinsed and cleaned
1 carrot, peeled and diced
1 potato, peeled and diced
2 t salt
1 t pepper
1/2 t thyme
1/2 t liquid smoke
1. Heat oil in a medium saucepan over medium. Add onions and garlic. Cook 3-5 minutes to soften. Add 1 t. salt.
2. Pour in vegetable stock and peas. Bring to a boil and then simmer for 20 minutes.
3. Add carrot, potato, 1 t. salt, pepper, thyme, and liquid smoke. Continue to simmer 20 - 30 minutes longer or until desired peas reach desired doneness.
4. Cool before storing in refrigerator or freezer.
*Here's how I package soup for the freezer:
|Sandwich bags pressed flat|