Honey’s Vegan Split Pea Soup

When the weather is cold and you need to warm up, this is the perfect comfort food that won’t add extra pounds!  The recipe was lovingly recreated by my mother-in-law, Honey, from the original meat-based version of her mother’s.  Now, it’s a staple in our house and freezer (freezes super well)! The best part about this soup is how easy it is to make.  No need to spend time chopping-everything goes into one pot in large chunks!  That’s good news for those of us that cry chopping onions!  

Ingredients

• Olive Oil or Avocado Oil

• 1 Yellow Onion, peeled and quartered

• 4 Stalks Celery, chopped into 1-2” pieces

• 4 Carrots, Peeled and chopped into 1-2” pieces

• Half Bag Dried Green Split Peas, rinsed

• Half Bag Dried Yellow Split Peas, rinsed

• 1 Large Russet Potato, peeled and chopped into big chunks

• 3 Quarts Water

• 2 Tablespoons Salt

• 1 teaspoon Pepper

Drizzle the bottom of a large Dutch Oven or Stockpot with oil.  On Medium-High Heat, add onion, celery, and carrots.  Cook for 1-3 minutes stirring occasionally.  Then add the rest of the ingredients-that’s right, dump them all in there!  Stir together and bring to simmer.  Simmer uncovered (adjust heat as necessary) for about 1 hour until all veggies are soft.  Turn off heat and use an immersion blender (love this appliance) to blend until desired smoothness.  Turn heat back on and simmer another 15 minutes, stirring occasionally.  Enjoy with my Easy Focaccia or a Grilled Cheese Sandwich!