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Vegan Yellow Split Pea Soup

Old family favorite minus the meat
Course Main Course
Cuisine American
Keyword Yellow Split Peas
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 4
Author mary sullivan

Equipment

  • Stock Pot
  • bowl
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cup
  • Optional Immersion Blender

Ingredients

  • 1.25 cups Dried Yellow Split Peas Organic
  • 2 each Carrots Organic
  • 1/2 each Onion Organic
  • 5 cups Vegetable Stock Organic
  • 2 each Kale Leaves Organic large
  • 1 clove Garlic Local
  • 1/8 tsp Hing Pinch to support digestion
  • 1/4 tsp Turmeric Organic
  • to taste Salt Sea salt or Smoked salt
  • to taste Black pepper Fresh ground
  • 1 tbsp Coconut Oil Organic virgin

Instructions

  • Peel and mince garlic clove.
  • Take the stem off the kale. Save stems for vegetable stock.
  • Chop all the fresh vegetables into even sized pieces. Hold kale aside.
  • Add coconut fat to bottom of pan. Turn heat to medium. Add turmeric a sprinkle of salt, minced garlic and onion carrots, and celery saute until tender.
  • Rinse peas well,, drain then sort for and remove any small stones or impurities.
  • Add peas to stock pot.
  • Add 4 cups of vegetable stock.
  • Simmer soup until the peas melt into goodness. Do not under cook or the soup will be crunchy.
  • Optional blend soup with an Immersion blender.
  • Add chopped kale and cook through.
  • Salt and pepper to taste.
  • Optional add additional vegetable stalk to adjust thickness.
  • Serve Warm & Enjoy.

Notes

  • Sort Peas for stones.  Rinse well, they will stick together if you soak.
  • Yellow split pea soup is a great make ahead meal.  It will store for a few days in the refrigerator.
  • Four servings for dinner, more as the soup course.
  • Double this recipe for a big group.