Easy PEAsy Vegan Split Pea Soup
Do you ever have one of those twilight zone moments where the word “coincidence” just doesn’t quite cut it? Well it is no secret that I love my friend Judy’s blog No Fear Entertaining (I also love Judy, of course) and we do keep in touch on a daily basis. So when I went to her blog a few weeks and saw this recipe, I was scared, but pretty much in a good way. See, this was the exact same soup recipe (except I added carrots, and garlic, and slightly different spices) I am posting here that I had made around the same time! Judy and I are just thinking too much alike these days! So why am I posting it, if she already did, and this is a back-logged post? Well because it was just that good, and so simple and satisfying, and if you missed it on her blog, then you can check it out here!
I bought some dried split peas at the grocery while back. I am a huge fan of lentils, and although split peas don’t qualify, I do usually classify them as a sort of culinary cousin. Both are fast to cook up with no soaking and both go great in soups and stews. I wanted to make split pea soup, but didn’t have any stock of any kind, or pork products to flavor it with. So I decided to challenge myself by making a vegan version. I looked up several recipes on line and then picked the best parts of all of them and put them together. This soup was incredibly tasty and I found that after a few hours, I needed to add more water as it was so thick and quickly turning into dip right before my very eyes! This was an extremely satisfying meal with fresh baked bread. The smoked paprika adds all the smoky flavor you need, you won’t even miss the pork! The next day we added some VT cheddar on top and that was even better (yet, not vegan anymore). Try it either way, I promise you will love it!
INGREDIENTS:
3 TBS olive oil
1/2 large white or yellow onion, diced
2 large carrots, diced
5 cloves of garlic, minced
2 fresh bay leaves
salt and pepper to taste
2 c. dried split peas
5 c. water
juice of one lemon
smoked paprika and extra virgin olive oil as garnish
METHOD:
Heat up oil in a large pot. Add the onion, carrot, garlic and bay leaves. Sautee together until onions and carrots are soft. Add salt and pepper, peas and water to the pot. Bring to a boil, then lower the heat and let simmer, stirring often, until the peas are soft (about 40 minutes). Place about half of the soup in a blender or food processor and blend until smooth. Add it back to the pot and then add the lemon juice. Stir together and cook for about 10 minutes. Ladle soup into bowls and garnish with a drizzle of very good quality extra virgin olive oil and smoked paprika. Delicious!
Aggie - January 14, 2009 at 3:40 pm
mmmm….great recipe Jenn! I always feel good when I eat split pea soup!
Daily Spud - January 14, 2009 at 5:06 pm
For some reason, I have had split peas on the brain for the past couple of weeks (actually, I’m intending to have a go at pease pudding and no doubt will post about it whenever it finally happens – I just need to get out and buy the split peas needed to make it happen!)
That soup, though, is right up my street – I even have some wonderful hot smoked paprika in the cupboard waiting to top it off. The other thing I would try is making the same soup but using chana dhal instead of yellow split peas – they cook in pretty much the same way but have a slightly nuttier flavour. All sorts of possibilities…
Judy - January 14, 2009 at 5:24 pm
And I love you too my friend, even more after seeing that delicious soup!!! I love the addition of bay leaves to it and may have to try the variation!
elly - January 14, 2009 at 8:52 pm
I’m actually planning on making split pea soup next week for the first time. It’s one of those things I didn’t like (or thought I didn’t like) and I am hoping to change my own mind. 🙂 Your version looks great!
Heather - January 14, 2009 at 10:00 pm
Back in my vegetarian day I used to make a pretty decent split pea, but this looks like something pretty special.
Sara - January 14, 2009 at 10:19 pm
I love split pea soup, it’s so rich and hearty that you don’t even need meat!
toontz - January 14, 2009 at 10:39 pm
Mmmm. My husband doesn’t care for split pea soup, so I never make it. That sure looks delicious.
Ben - January 14, 2009 at 11:14 pm
It happens to me all the time! I just made something or am thinking about making something that some of my foodie friends just posted about. It is amazing how in tune we all are 😀 Great soup. Perfect for this COOOOLD weather.
nina - January 15, 2009 at 6:55 am
Split pea soup is a regular on our Winter menu too. We all love it and you can have it as thick or thin as you wish…just add more/less stock. Superb!
Peter G - January 15, 2009 at 7:46 am
The universe works in mysterious ways Jenn! Split pea soup is a real winner on winter menus!
Núria - January 15, 2009 at 9:55 am
I love when these things happen… coincidence? Paralel worlds? Twilight zone? Sometimes when I’m with my daughter I start signing a song and she looks scared and tells me she was thinking about that melody… UUuuuuuughgghhh
Anyway, peas are nearly always in my mind… and I’m sure both soups (Judy’s and yours) are sooooo delicious!
Happy Cook - January 15, 2009 at 11:22 am
I do make split pea soup but then with bacon and sausages etc.
I love this vegetarian version.
Looks yumm.
Peter - January 15, 2009 at 11:23 am
That smoked paprika crowns this warming soupa.
Jess@lavidaveggie - January 15, 2009 at 11:47 am
I too just blogged on smoked paprika! In a soup, no less! Ideas are like aromas from the kitchen – even if we can’t place the source, we drift there, instinctively, waiting to git a piece. This soup looks exquisite, and very similar to my new favorite convenience food of all time: Trader Joe’s Vega Split Pea Soup. Guess now that I have this recipe, I really should start making it at home.
Donald - January 15, 2009 at 3:35 pm
Yup. Nothing like a good pea soup. It took me a while to warm up to it, you know, Exorcist and all, but I have made quite a few variations and all of them are good.
I’ll have to give this version a try. I tend to really like ham in mine though.
The Duo Dishes - January 15, 2009 at 4:48 pm
Soup is one of the most fun, sometimes most time consuming, dishes to make. We’ve been looking for a good split pea! Thanks!
Lovliebutterfly - January 15, 2009 at 5:26 pm
I love yellow split pea soup! So warm. I’ve never had it with smoked paprika, sounds nice!
Lovliebutterfly - January 15, 2009 at 5:28 pm
And haha, yes I think it’s also ‘coincidence’ that I actually made a version of curried dhal last week and posted it yesterday! I think it must be the weather calling for some nice split pea soup!
Lo! - January 15, 2009 at 5:56 pm
Oh, yeah. Split pea soup season. I love it.
We generally stick with vegetarian versions of this soup as well… although I can’t argue with the addition of a good ham hock.
The smoked paprika is a nice touch.
Hélène - January 15, 2009 at 9:20 pm
That sounds so easy to make and at the same time delicious.
courtney - January 15, 2009 at 9:32 pm
I do like the suggestion of cheese on top. You and Judy are greta minds that think alike.
Dragon - January 15, 2009 at 11:35 pm
Oh I get it…. Easy P-E-A-sy. LOL. 🙂
Navita - January 16, 2009 at 6:35 am
http://cooking-up-a-storm-zaayeka.blogspot.com/2009/01/simple-cheese-bruschetta.html
Plz accept my appreciation 🙂
dawn - January 16, 2009 at 5:00 pm
Ohh that does look good right about now, as I am frozen to the bone these days.
Have a good weekend sweetie!
Deborah - January 16, 2009 at 5:10 pm
This sounds delicious!!
Soma - January 17, 2009 at 6:49 pm
I use split peas to cook lentils in an Indian way ( its a kind of soup too), ever so often, but never trid it in a regular soup way. nice idea.
I have to check out what FFF is …..I am a member of the blogroll, but have to admit that i haven’t explored much…
Jo - January 18, 2009 at 3:18 pm
I loved Judy’s version and I love yours too! Makes me want some right now!
Jude - January 19, 2009 at 11:47 am
D’oh.. Always thought split peas were lentils. They’re just so similar and can sub for each other in most recipes.
Elle - January 19, 2009 at 4:41 pm
I adore split pea soup! I’ve got the Christmas ham bone thawing in the fridge as we speak so I can make pea soup this week.
It must be that pea soup time of year!
TasteHongKong - January 21, 2009 at 10:44 am
Yes, see similar soup before. Yet each of you spell out its own character. I like the idea of having the soup partially blended. Thanks.
For simple or healthy soup, may I share a couple here, http://www.tastehongkong.com/recipes/type-soup
Lindsay - January 22, 2009 at 8:52 am
wow this looks good! I love pea soup can’t wait to try this recipe
melissa - March 2, 2009 at 12:32 am
I made this today and it was DELISCIOUS! We had grilled cheese sandwiches along side and the two were a perfect combination. Thanks for the yummy recipe!
Laila - June 2, 2009 at 12:02 pm
Hi! I didn’t exactly make your recipe, though I did scan it over for inspiration. Just wanted to thank you for the paprika and olive oil finishing for pea soup, never tried that before and it was delicious. I paired this with a cucumber-yogurt salad. Yum!
jonathan - July 10, 2009 at 4:53 am
Hello there, just dropped by to say that the soup looks healthy. Particularly because you cal it “vegan”. Great for my experiment, thank you!
Jo Eisman - January 15, 2012 at 4:18 pm
would be great ( er) if you put how many it serves
Lisa B. - March 18, 2012 at 8:41 pm
Made this for dinner tonight. Only changes I made was using sweet potato instead of carrots, and the addition of celery. Served it w/steamed Brussels Sprouts on the side. Love the hint of lemon with the juice added in at the last, and also the olive oil and paprika garnish. It was delicious. Thank-you for posting the recipe.