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Split Pea Soup

By Chef Linda

Split Pea Soup is a simple, humble soup, but don't underestimate its ability to satisfy and comfort. Thick, rich, and speckled with bits of texture and color, it's substantial enough to make on a cold winter's day but light enough to serve on a chilly spring night. Though it's often made with ham, there's really no need to harm the pigs to make this soup extra special. Shiitake "Bacon" Crisps sprinkled on top do the trick of adding a crunchy, salty, smoky deliciousness that is both compassionate and healthy.

Split Pea Soup

YIELDS
6 to 8 servings

INGREDIENTS

 1 tablespoon coconut or olive oil

 I medium onion, chopped small, about 1 cup

 3 celery stalks and leaves, chopped small, about 1 1/2 cups

 3 medium carrots, chopped small, about 2 1/2 cups

 8 cups water or vegetable broth, or combination of both

 4 small waxy potatoes, like Yukon Gold, peeled and cut into 1/4-inch cubes

 1 ½ dried split peas, rinsed

 ½ cup dried yellow split peas, rinsed

 2 tablespoons nutritional yeast

 Salt and freshly ground pepper

 1 batch of Shiitake "Bacon" Crisps (can be made in advance)

DIRECTIONS

1

Heat oil over medium heat in a large pot. Add onion, celery and carrots and sprinkle with salt. Cook until tender, about 5 to 8 minutes. Add vegetable broth, potatoes, dried peas and nutritional yeast. Simmer, partially covered, for about 35 to 40 minutes. Taste and adjust seasonings. Ladle into bowls and top with Shiitake “Bacon” Crisps.

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CategoryFall, Gluten Free, Nut Free, Peanut Free, Soups, Soy Free, Spring, WinterTags#comfortfood, #ethnic, #holiday, #st.patrick’sday

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