Vegan Split Pea Soup
I don’t have very good memories of split pea soup (or pea and ham soup) from when I was a kid, for I was quite the food phobe. Plus, the version I had tried contained barley and barley was weird, man. There was one I liked in my early 20s, so I get the appeal, truly I do.
What I do have, however, have great memories of singing the pease porridge nursery rhyme, and this vegan split pea soup is sort of the same!
I needn’t have worried, because I eventually grew into it, and when I had the idea to veganise it for the crock pot, I realised how delicious it really is. I’m trying to think up lots of crock pot recipes this year, and I remember pea and ham soup being a bit of a staple in it growing up. I thought about how I would replace the smoky ham flavour, and then realised I didn’t really want a hammy-tasting soup. The smoke I like, the ham… not so much. I would normally use a liquid smoke for the same effect, but I’m all out, so I turned to my backup – smoked paprika.
Then I saw Veggieful had posted a vegan split pea soup recipe and figured I must have been on the right track! Do you read their blog? It’s irresistably gorgeous.
Anywho, if you’re up for a creamy soup full of flavour, then this vegan split pea soup is for you. Winter warmer at its best.Print
When you want a creamy, smoky, thick, chunky soup on a cold winter’s day, then throw this vegan split pea soup in the crock pot and you’ll thank me!
- 1 large onion, diced small
- 1 large stalk celery, diced small
- 1 medium carrot, diced small
- 2 large cloves garlic, crushed
- 1 tablespoon dried thyme
- 1 tablespoon smoked paprika
- 1 cup green split peas
- 1 cup yellow split peas
- 5 cups homemade vegetable stock
- 1 large bay leaf
- salt and pepper
- Sweat the onion, celery, carrot and garlic over low heat for 20 minutes, until it caramelises and the flavour deepens.
- Add paprika for the last few minutes (this can be a bit of a drag if you’re just looking to throw everything in the crock pot and go, but is much nicer. By all means, throw and go, though!
- Put the sauteed veggies into the crock pot with the split peas, the thyme, stock, bay leaf, salt and pepper, and cook on low for 6 hours. You don’t want any bite in the split peas at all, they should have simmered into a thick mush (add extra stock or water if too thick).
- Check for seasoning and don’t be afraid to be liberal with the salt if you have used a homemade stock.