Before I get to today’s post, I’m excited to tell you about the free live webinar series I’m offering–starting tonight! (Thursday, February 19, 2015). Based on reader questions, I’ll begin talking about candida and why it’s more than just sugar cravings; then move to other topics such as how to deal with cravings or stick with it for the long haul. If you think you might be dealing with candida or just want to cut refined sugar from your life, I hope you’ll join me! There will be a live Q&A at the end. If people enjoy the videos, I’ll continue them as a regular feature. Get more details and reserve your seat here.]
The hardest part about this vegan split pea soup is saying the name out loud three times (go on, try it. . . betcha can’t). Tongue-twisters aside, this was one of the most delicious soups the HH and I have ever had. And it is so EASY to make–woop woop!
I’ve made split pea soup exactly one time before this one–when I was in my early 20s and had just moved into my very first apartment on my own.
Pop Quiz! Multiple Choice Question: When your dad is a butcher and you move out of the house, what do you get as a housewarming gift?
(a) a set of professional-quality knives
(b) a glazed ham
(c) chopping boards
(d) All of the above
So, once I was the new owner of a set of profressional knives, a glazed ham and three chopping boards, I had to figure out what to do with them. I was not personally a fan of ham, so I decided to cook up something for my (then) new boyfriend, Spaghetti Ears, and made the only recipe I’d ever heard that used chunks of ham: split pea soup.
I pulled out the new cookbook I’d just received (housewarming gift from my mom) and huge stockpot I’d just gotten (housewarming gift from my aunt) and set to work. A mere 12 hours later, I had a slew of authentic pea soup and ham!
My boyfriend was thrilled with the soup (and the fact that his new girlfriend cooked for him). And since I unwittingly cooked up enough soup for a family of 17, he had soup for a very long time to follow.
When I finished up this 2015-era pot of pea soup and served it to the HH, he was equally pleased with the final result (he long ago got used to the idea that I’ll cook for him).
I was especially proud of my brilliant insight to add a splash of liquid smoke for that authentic “smoked ham” flavor.
As he spooned up the last bits from his bowl, I asked, “So, does that taste like it has ham in it?”
Spoon aloft mid-way to his mouth, the HH stopped to ponder for a few seconds. “Well, it’s pretty close,” he said, and deposited the spoon in his mouth. “But you know what would make it really taste like it had ham in it?”
“What?” I asked.
“Putting some ham in it,” he said.
I almost shot back, “I don’t need to–there’s a real HAM sitting right across from me.” But since the soup was a hit, I decided not to push my luck.
This recipe also makes a large potful, though not as much as my first attempt. We enjoyed this Spectacular Simple Smoky Split Pea Soup for the rest of the week, quite happily (and sans actual ham).
Spectacular Simple Smoky Split Pea Soup
Made with just a few simple ingredients, this split pea soup is nevertheless bursting with flavor. It’s also high in protein. Add a salad and good slice of hearty bread–and you’ve got a warming meal that will keep you feeling satisfied for hours.
2 pounds (900 g) dried split peas (I used green, but yellow are fine, too)
6 cups (1.5 L) vegetable broth or stock
6 cups (1.5 L) water
1 large onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
3 medium or 2 large carrots, diced
6 sundried tomatoes, diced
1/2-1 tsp (2.5-5 ml) liquid smoke, to your taste (or use 1-2 tsp/5-10 ml smoked paprika)
fine sea salt, to taste
Rinse the peas and place in a large pot covered with filtered water; soak for 4-6 hours, then drain, rinse and drain again. Return to the pot with the broth and water, and bring to a boil.
Once the soup is boiling, lower heat to low. Add remaining ingredients and continue to simmer, stirring occasionally, until peas are soft and begin to break up, and the soup has reached your desired thickness, about 90 minutes. (I like mine quite thick; if you prefer a lighter soup, add more broth or water as it cooks down). Makes 8-10 servings. May be frozen.
Suitable for: ACD Stage 3 and beyond, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan.
“Hey, Mum, look–I can be a ham, too! So as a reward, will you give me some real ham? Pleeeeeeze?”
Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”
[Disclosure: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small percentage of the sale.]