Kidney Bean Kiev

Crazy Vegan Cousins Signature

Split Pea Soup

As all yumminess happens, this recipe was born out of necessities.  

The Peas recently found themselves together in mourning the loss of a very dear family member.  We had the NEED for comfort food and to feed a larger than usual crowd of our combined families.  We had to substitute ingredients with what was on hand to expand an old recipe, adding frozen peas to make up for the lack of dried and using potato to thicken the soup.  

What resulted has been declared everyone's favorite!  

The dried peas create the thick creaminess and the frozen peas add a fresh and bright sweetness that cannot be obtained any other way.  Adding the liquid smoke hints at that smokey "sitting by the campfire" feel and finishes this ultimate comfort food.

1 Tbsp. olive oil
1/2 medium onion chopped
2 cloves garlic minced
2-3 ribs celery (with leaves) chopped
1/2 - 3/4 cup carrots chopped
1 tsp dried basil

1 cup dried split peas, sorted and rinsed

1 medium yukon gold or 3 small red rose potatoes, peeled & finely cubed

4 cups vegetable broth

1/4 tsp ground marjoram

1 bay leaf

1 small 12oz bag frozen peas, set on counter to bring to room temperature
1 cup vegetable broth

1 tsp liquid smoke

In olive oil sauté the onion, garlic, celery, carrot and basil until soft and aromatic. Add 1-2 Tbsp broth as needed to wilt vegetables & avoid burning.  (About 15 minutes or so.)

Cube potatoes so that they are about the size of the frozen peas.

Add dried peas, potato, vegetable broth, marjoram and bay leaf bringing to a boil.  Lower heat and cover.  Cook for 40-45 minutes, stirring occasionally.

Add frozen peas and 1 cup broth. Turn up the heat to bring back to boil.  Turn down heat to low, cover and continue cooking for 15-20 minutes.  Remove cover and turn up heat to boil down to desired consistency, stirring as needed.  

Turn off heat and add liquid smoke, stirring to incorporate.

YUM!  Curl up on the couch and enjoy.

In Light and Love,
Mell <3