If you're feeling cozy and want a super tasty vegan soup that's no hassle to make you've come to the right place!
This recipe minimizes the time you'll have to be in the kitchen chopping ingredients and maximizes the flavor of this delicious soup.
Like anything else that's good, this recipe starts with some high quality olive oil in your pot.
And like anything that's really tasty, it start with creating your own sofrito, which basically starts with sautéed onions and garlic.
The next ingredient comes from this plant. It's called culantro. Everyone confuses this with cilantro, which it is not. This is one of those "secret" ingredients Cubans use in black bean recipes. If you can't find it in the store, no worries, just skip it. But it does add a delicious taste to this soup. I actually brought this culantro plant to Chicago from my mom's garden in Miami!
One leaf will do the trick... chopped up like this.
I thoroughly rinse my split peas in a separate bowl before throwing them in my pot of soup. I want to make sure they're as clean as possible.
Then it's just a matter of stirring this baby every half hour or so.... and making sure it's as liquid as you like it. Sometimes it makes sense to add a little more water, depending on the thickness you like.
Of course there's nothing like dipping into your soup some crusty bread baked with olive oil, garlic and parmesan cheese.
vegan split pea soup
The best part of this recipe, aside from this being one of my all-time faves, is that I can whip it up in just a few minutes... then let it do it's thing on the stovetop until my whole house smells like heaven. I often freeze half of it so I can have a delicious surprise when I'm not feeling up to cooking.
1 tbsp olive oil
1 large organic yellow onion
1 head garlic, peeled
2 16-oz bags of organic split peas
1 tbsp high quality salt
In a 4-quart Dutch oven heat oil over medium. Add onion and garlic. Season with salt, pepper and cumin. Cook about 10 minutes
Add split peas and 10 cups of water. Bring to a boil, reduce the heat to medium-low and cover. Simmer for at least 3 hours stirring every half hour or so. Add more water if necessary to thin it out.
Serve with crusty bread of choice. Delicious when toasted or baked with olive oil and parmesan cheese.