{Make it homemade} Ham-less Split Pea Soup

I love split pea soup. And I used to love ham, which it is usually made with. I haven’t been into that so much recently, though, so I started to rely on stocking up at Trader Joe’s when I was visiting in the States for their delicious vegan version, which comes in a can… and I’m not a huge fan of canned goods. Sure, I’ll keep a few cans of beans lying around when I’m in a hurry and forgot to soak and/or cook my beans… but canned soup? Sodium content aside, the fact that it lasts so long kind of freaks me out a bit.

So I came up with this meat-free version of my creamy green favorite, and I have to say- this recipe is better than TJ’s. And totally cheaper, too- I always have carrots, celery and onions on hand (and you should too- they’re mirepoix, which is the basis for everything!), garlic and olive oil are staples and a bag of organic green split peas is less than $3, even better if you buy them in bulk (I think I got 3 or 4 cups for $2.50. Not too shabby!).

So no excuses. Make this soup. It’s cheap. It’s delicious. It’s so easy, I could probably do it in my sleep. But don’t fall asleep when it’s simmering. It may cause the entire bottom of the soup to burn to your pot. Not like I know from experience or anything…

Hamless Split Pea Soup

2 tbsp olive oil

1 small onion, diced

3/4 cup carrots, diced

1/2 cup celery, diced

1 clove garlic, minced

1 tbsp soy sauce

1 1/2 cup split peas

5 cups water, plus more if needed

1 bay leaf

1/4 tsp thyme

1/4 tsp oregano

pinch of paprika

salt and black pepper to taste

parsley, or some whole grain croutons (see below!)  to garnish

1. Heat oil to medium-high heat in a medium stockpot. Add onions and sautee until translucent. Add carrots and celery, cook until slightly softened. Add garlic and cook for about 30 seconds, stirring constantly.

2. Add soy sauce and split peas and stir well. Add water and bring to a boil.

3. Reduce to a simmer, add spices and simmer, partially covered 1 to 1-1/2 hours, stirring occasionally until peas are cooked and creamy.

4. Add more water as necessary, I added an extra cup- you want it creamy but not sticky! Season to taste, add parsley to garnish.

Serves 3-4

Try it with some whole grain croutons! Preheat oven to 325. Cut 2-3 pieces of whole grain bread (I used Ezekiel) into cubes. Add salt and pepper, garlic powder, dried thyme, marjoram, rosemary, oregano and parsley to taste. Toss with a bit of extra virgin olive oil to coat. Spread in one layer on a cookie sheet, bake 10-15 minutes until dried out, golden and crispy. Let cool. Top soup or salad… yum!

See? I told you. Totally easy. And oh so good.

What is your favorite soup? Recipe links would be amazing!

xo

Tagged as: home made, make it homemade, soup