Saturday, October 31, 2015

Continental Split Pea Soup

Split pea soup is the quintessential autumn soup and this version is sure to be a crowd pleaser. With a little cayenne for an added warmth plus cumin and smoke flavor to give it the classic depth. It goes alongside rice or garlic flat bread for a full meal.


  • 3 tbsp olive oil.
  • 1 medium onion, chopped.
  • 3 medium carrots, chopped.
  • 3 stalks celery, chopped.
  • 3 medium red potatoes, chopped.
  • 3 cloves of garlic.
  • 1/4 tsp cayenne pepper.
  • 1/2 tsp cumin.
  • 1 tsp of Liquid Smoke.
  • 2 cups split peas.
  • 8 cups water + 4 tsp of vegetable base, or 4 cups vegetable broth + 4 cups water.
  • 1 tbsp soy sauce.
  • 1 bay leaf.
  • 1 tsp oregano.
  • 1 tsp basil.
  • black pepper to taste.
  • soy milk (optional).


1: In a dutch oven heat olive oil and add onions, carrots, celery, potatoes, garlic, cayenne pepper, cumin, and Liquid Smoke. Sauté for about 10 minutes or until vegetables are softened.

2: Add split peas, water, soy sauce, bay leaf to pot and cook at medium-low to medium heat covered for 45 minutes or until split peas have broken down. Stir occasionally.

3: Transfer half of the soup to a blender and puree until smooth.

4: Return blended soup back to pot. Add oregano, basil, and black pepper to soup and cook uncovered for 30 to 45 minutes or until desired thickness. Remove from heat.

5: Serve in a bowl with a dollop of soy milk.

Yields: 6 to 8.