Simple Vegan Split Pea Soup
Description
Split peas dissolve into a simple broth of onion, carrots, and celery to make this vegan soup that's light yet filling for any winter night.
Ingredients
•
1 cup dried split peas
•
5 cups cold water
•
1/4 cup diced onion
•
1/4 cup thinly sliced celery
•
1 tablespoon ketchup
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1 tablespoon extra-virgin olive oil
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1 pinch coarse salt
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2 cloves garlic, crushed, or more to taste
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3 bay leaves, or more to taste
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1 cup sliced carrots, or more to taste
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ground black pepper to taste
Directions
1
Inspect peas, discarding any stones, foreign matter, or unattractive peas. Place peas in a fine mesh strainer and rinse under cold running water to remove pea dust.
2
Transfer drained peas into a pot with a lid and a heavy, heat-diffusing bottom. Add water, onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover and bring to a boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.
3
Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.