Yields 6 to 8 servings
This is another recipe that was such a huge hit in The Super Easy Vegan Slow Cooker Cookbook that I had to adapt it for the stovetop and include it in this book.
Ingredients:
1 tablespoon canola or vegetable oil (or 3 tablespoons water)
1 cup diced red, white, or yellow onion (about 1 medium onion)
1 teaspoon minced garlic (about 2 small cloves)
1 cup diced carrot (about 1 large carrot)
¾ cup diced celery (about 2 ribs)
2 batches cooked green split peas (see page 232)
6 cups water and 3 vegetable bouillon cubes, or 6 cups vegetable broth
2 tablespoons yellow or white miso
1 bay leaf
Salt and pepper, to taste
Optional Additions:
½ teaspoon liquid smoke added in step 3
½ cup nutritional yeast added in step 3
Directions:
1. In a large pot over medium-high heat, heat the oil (or water).
2. Add the onion, garlic, carrot, and celery and sauté for 3 to 4 minutes.
3. Add the split peas, water and bouillon cubes (or broth), miso, and bay leaf. Cook for 15 minutes or until the veggies are tender.
4. Remove from the heat. Add salt and pepper.
TONI’S TIPS:
>>For regular split pea soup, just leave out the miso in step 3.
>>The longer you let your split peas cook, the more they split. If you like them to be totally creamy, let them cook longer.
>>If you’re batch cooking in order to make leftovers, keep in mind that this soup will thicken over time. You can either thin it out by adding water or keep it thick and serve it over brown rice. (For a brown rice recipe, see page 226.)
>>This works great in the pressure cooker. Throw everything into the pressure cooker and cook on high pressure for 3 minutes. Then continue to step 4.
MY TIPS:
