Split Pea Soup

From the author, David Sterkle: This split pea soup recipe is very similar to my Grandmother’s, but hers was made traditionally and had pork fat and ham hocks. Mine, however, is 100% plant-based! The smoky flavor comes from sweating down the onions for a good 10 minutes. I enjoy this recipe because it makes enough to feed a small army. I’ll eat it for 2-3 days and freeze several more meals worth. I can usually make a whole pot for under $7.00, which averages out to about $.50 per serving. Best and yummiest bargain in town!

From Plant-Based on a Budget: We will never get tired of our endless search for budget-friendly plant-based recipes. Having those easy, quick, and very inexpensive meals to turn to can be a tremendous help, so rest assured we’ll keep them coming! This Split Pea Soup is high up on that list so get ready to learn the ropes.

Low-Cost / High Flavor

Soups must be one of the most affordable and easiest recipes in the world, and this Split Pea Soup is no exception. But make no mistake, this meal is uber delicious while still using easy-to-find and low-cost ingredients. The veggies, the herbs, and spices can be found at very convenient prices at most grocery stores. When it comes to dry beans and legumes the best place to buy them is at the bulk bin section of your local store. Give it a try!

Plan Ahead

This split pea soup is a perfect choice for meal-prep Sundays! You can make a double batch and enjoy it for a few days of the week. If you’re afraid you’ll get bored of the same meal, do not fret. You can customize it every single time. You can add some cooked rice one day and some spicy cooked tofu the next.

Also, you can freeze this soup and enjoy it whenever you don’t feel like cooking!

Recommended equipment:

• Heavy-bottomed pot
• Measuring cups
• Measuring spoons
• Whisk
• Knife set
• Wooden Spoon
• Individual Bowls

Photos by Alfonso Revilla

Ingredients

• 1/4 cup of olive oil
• 2 medium yellow onions, chopped
• 2 garlic cloves, minced
• 3 carrots, diced
• 1 head of celery with leafy tops, chopped
• 3 large bay leaves
• 1/2 teaspoon celery seed
• 1 teaspoon of dried Italian seasoning
• 1 teaspoon of dried thyme
• 2 teaspoons of salt (or to taste)
• Freshly ground black pepper, to taste
• 2 cups of dried split peas, checked carefully for debris and rinsed
• 8 cups of water
• 6 to 8 cubes of vegetable bouillon
• 1/4 cup of Italian Parsley roughly chopped, for garnish

Method