2 cups (450 g) green split peas
6 to 7 cups (1410 to 1645 ml) water or vegetable stock
1 medium-size yellow onion, diced
2 creamy yellow potatoes (such as Yukon gold or fingerlings), diced
2 or 3 garlic cloves, pressed or minced
2 carrots, diced, 2 celery stalks, diced
1 teaspoon dried marjoram, 1 teaspoon dried basil
1/2 teaspoon dried parsley, 1/4 teaspoon ground mustard
1/4 teaspoon black pepper, 1/2 teaspoon liquid smoke, optional
Salt and pepper, to taste
Directions: Rinse split peas, checking for any impurities, such as stones or residue. Place all ingredients except salt and pepper in a soup pot, and bring to a simmer. Cover loosely and cook until peas are tender, 1 hour or longer. Check occasionally to make sure water has not completely evaporated. Heat should be low-medium.
The resulting soup should be thick and creamy, with the split peas quite broken down and mushy. Add salt and pepper to taste, serve hot. Servings: 4 to 6
Serving suggestions and variations: For creamier soup, puree in a food processor or blender. This is also a great soup for a slow cooker; add all ingredients, and cook on low for 6 to 8 hours.
Excerpted from The Vegan Table by Colleen Patrick-Goudreau. © Fair Winds Press 2009