Vegan Split Pea Soup

 From:  Vegan Split Pea Soup - Eating Bird Food

Yields: 4

2 Tablespoons olive oil

▢1 large yellow onion, chopped

▢1 cup chopped celery

▢1 cup chopped carrots

▢3 cloves garlic, minced

▢2 bay leaves

▢½ teaspoon black pepper, plus more to taste

▢½ teaspoon sea salt, plus more to taste

▢1 Tablespoon fresh thyme, or 1 teaspoon dried thyme

▢1 teaspoon dried oregano

▢½ teaspoon smoked paprika

▢1 lb bag dry split peas, rinsed

▢6 cups vegetable broth, plus more as desired to thin

▢2 teaspoons tamari

▢1 Tablespoon fresh lemon juice

▢Cracked pepper, parmesan, chopped fresh parsley, for topping

Instructions 

Add olive oil to a large dutch oven or stockpot over medium heat. Add onion, celery, carrots and garlic to the pot. Cook, stirring occasionally until everything begins to soften, about 5-7 minutes.

Add bay leaves, pepper, salt, thyme, oregano, paprika and split peas. Cook another minute, stirring constantly.

Add vegetable broth to the pot. Bring mixture to a boil. Reduce to a simmer, cover and cook until peas are very soft, about 60 minutes.

Once pea have softened stir in tamari and lemon juice.

To serve, ladle into bowls and top with parmesan cheese, cracked pepper and fresh parsley (if using).

Notes

Storage: Allow the soup to cool completely and then store in an airtight container in the refrigerator for up to five days or in the freezer for up to 3 months.