With the dreary weather we get in the fall and winter, I think we all crave comfort food. If you were raised as an omnivore (which I was once), one of those comforting foods could be split pea soup with ham. In order to replicate that taste, I have come up with a vegan version and none of the taste is lost. This is super easy to make and can be stored for several days in the fridge or a few weeks in the freezer. Interested in more vegan comfort food, try vegan “chicken” noodle soup.
Vegan Split Pea Soup
- 3 Tb avocado oil (or oil of choice)
- 1 large onion, chopped
- 3 stalks celery, chopped
- 2 large carrots, chopped
- 1 ½ cups dried green or yellow split peas
- 8 cups vegetable broth
- 1 package of Yves Veggie Ham, diced
- Salt & Pepper to taste
- Put oil in a heavy large pot over medium-high heat, add onion, celery and carrots. Sauté until onions clarify and the vegetables begin to soften.
- Add peas, vegetable broth and diced ham and bring to boil. Reduce heat to low. Cover pot and simmer soup until peas soft, stirring often, for about 1 ½ hours.
- Leave chunky or using an immersion blender, puree the soup until smooth. Season to taste. Enjoy!
Tip: top with croutons or crackers for extra crunch!
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!