Vegan Split Pea Soup
The Winter is the time to make warming soups! I like to make a batch and enjoy it for a few days, the flavors blend even more if you leave them overnight after you make them. One of my favorites that is comforting, delicious and packed with protein, is split pea. A classic soup that always makes me happy. It takes a little while to cook, but it is so worth the wait. The classic split pea has ham, but I omit the ham, just including sweet potatoes (and/or) regular potatoes in mine for the texture and some spinach for extra nutrients. It is oil free, gluten free, and you would never know. You can feel good about eating this! Does it taste as good as traditional split pea? Yes! I give it a little smoky flavor with some Spanish paprika and chipotle powder. Next time you need a big bowl of something warming, give this a go!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a pot, combine all ingredients but the potatoes and spinach, and bring to a boil. Lower to a simmer, and cook until the split peas are softened, about 40 minutes, then add the potatoes and cook until the potatoes are tender and the split peas are falling apart. Stir in spinach and serve!
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- Allergen Friendly
- Heart Healthy