Split Pea Soup

Split Pea Soup

Yield8 servings
Estimated Time40 minutes overall, including10 minutes minutes of preparation and 30 minutes unattended
Difficultyeasy
Special RequirementsCheese Cloth, Butcher's Twine, Mandolin (optional), Pressure Cooker (optional)

Another vegan soup recipe to add to my collection! The challenge with making split pea soup vegetarian is that a major source of flavor comes from ham bones or ham hocks, which impart smokey, meaty, umami notes into the soup. Split pea soup really needs these flavors, so to get the meaty and umami notes, I’ve made this with mushroom broth instead of the usual water. For the smokey notes, I’ve utilized one of my new favorite ingredients, chipotle paste, which adds the smokey flavor without a hint on spicy in the final product. Once the ham is replaced, the soup is, surprisingly vegan!

IngredientAmountProcedure
Olive Oil2 tbsp
Leek2
Medium Sweet Onion1, about .5 lb
Garlic5 cloves
Chipotle Paste2 tsp
Kosher SaltAs Needed
Fresh Cracked PepperAs Needed
  1. Over medium-high heat, or high heat in an electric pressure cooker, heat the olive oil.
  2. Slice the leeks, up to the dark green leaves, in to 2mm slices.
  3. Cut the onion in half, remove the paper skin, and slice into 2mm slices.
  4. Mince the garlic.
  5. Add the onion and leeks to the heated olive oil and sweat down with salt and pepper, to taste, until onions are translucent and the leeks are wilted, about 5 minutes.
  6. Add in the mixed garlic and sweat until fragrant.
  7. Add in the chipotle paste and mix together until fragrant.
Yukon Gold Potato1 medium, about .5 lb
Carrot1 large, about .5 lb
  1. Slice the carrot into 4mm thick rounds.
  2. Slice the potato into 4mm thick flats, and then into approximately 1/2" by 1/2" squares.
  3. Add the potatoes and carrot to the pot and cook until they've begun to soften, about 5 minutes.
Mushroom Broth6 cups (8 if not using a pressure cooker)
Thyme Sprigs6
Bay Leaves2
Dried Mushrooms4-6
Dried Split Green Peas1 lb
Kosher SaltAs Needed
Fresh Cracked PepperAs Needed
  1. Add dried mushrooms, bay leaves, and thyme sprigs into a cheese cloth and form into a pouch, tied together with butcher twine, forming a _bouquet garni_.
  2. Place the bouquet garni, mushroom broth, split green peas, salt, and pepper into the pot.
  3. If using a pressure cooker, cook at 9 PSI for 15 minutes. If cooking on the stove top, bring to a simmer and stir until peas, carrots, and potatoes are soft and soup has reduced slightly, about 2 hours.
  4. Remove the bouquet garni, stir soup together, and season with salt and pepper.