Vegan Split Pea Soup

A classic protein-rich soup for the approaching cooler weather is Split Pea Soup. However, unlike the classic variety containing ham, which gives the soup a smokey flavor, this recipe is vegan. Ah... don't despair. There's plenty of flavor in this version helped along by smoked paprika.

Besides being rich in protein (ha... bet you didn't know that), peas are a great source of the minerals molybdenum, manganese, potassium and phosphorous. You also get folate and thiamin (vitamin B1) and like other legumes, peas are a very good source of cholesterol-lowering fiber. Some of the phytonutrient goodness includes isoflavones that have been linked to a reduced risk of disease such as breast and prostate cancer.

Split Pea Soup

From Chris Pedersen

Yield 6 servings

Category Soup

Cuisine Healthy, Vegan

Ingredients

2 C green split peas

6 - 7 C water or vegetable broth

1 medium yellow onion, diced

2 or 3 garlic cloves, crushed

2 carrots, diced

1 tsp marjoram

1 tsp dried basil

1/4 tsp ground mustard

1/2 tsp dried parsley or 1 Tbsp diced fresh parsley

1/2 - 1 tsp smoked paprika

1/4 tsp blck pepper

3 chard leaves, chopped

salt to taste

Directions

1. Rinse split peas, checking for any foreign material, stones, etc.

2. Place all ingredients except salt and pepper in soup pot. Use more or less smoked paprika to achieve the desired flavor. 

3. Bring to a boil over med high heat. Reduce to simmer (med low heat) and cover loosely (to avoid boil over).

4. Cook 30 minutes and add chard.

5. Cook 45 minutes or longer. Check occasionally to make sure water has not completely evaporated. The resulting soup texture should be thick and creamy, with the split peas a bit mushy.

6. Add salt to taste and serve hot.

Notes: • Smoked paprika helps to imitate the flavor of ham obviously missing from this vegan recipe.

What's your favorite soup to curl up with on a crisp fall eve?