Crockpot Vegan Split Pea Soup

13 Nov

Split pea soup conjures memories of autumn days at my Grandma’s house. We’d always help her “winterize” the back yard, which would generally end the day in a huge bonfire of branches and brush trimmings. That’s a lot of work, and we’d exert quite a bit of energy. So as a meal reward, Grandma would cook up a huge pot of her split pea soup, to be topped with her famous homemade croutons. We’d sit around the kitchen table, dirty from the day’s work, smelling of fresh bark and smoke and crisp autumn air, slurping spoonfuls of the warm green goodness. What a tasty way to end the day.

When Grandma passed away a few years ago, my sister and I acquired all of her kitchen utensils, flatware, cookware and bakeware. Including the burnt orange crockpot that always sat on the lower shelf in her 1970’s-decorated kitchen. The very same crockpot that I now cook many a meal in. So, this recipe is dedicated to my Grandma. Perhaps a bit different than the kind she’d make, as hers would have ham in it, but I know she’d be proud of the foods I’ve created. Thanks for showing me the meaning of food, meals and deliciousness, Grandma. I’ll always love you.

Crockpot Vegan Split Pea Soup

Crockpot Vegan Split Pea Soup, adapted from Health is Happiness

Makes one full crockpot! About 6-8 big bowlfuls.

  • 2 C split peas (no need to soak them!)
  • 1 tbsp olive oil
  • 2 small onions, diced
  • 1 C baby carrots, cut into 1/2″ pieces
  • 1 large sweet potato, peeled and cubed small
  • 1 tbsp dried rosemary, crushed
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 6 C water
  • more salt to taste

Spray the inner walls of your crockpot or slow cooker with PAM or other greasing agent of choice.

Dump the split peas into the crockpot.

Heat olive oil in a large pan and saute onions, carrots and sweet potato, for about 5 minutes. This helps break down the veggies, begin the caramelization process, and make your kitchen smell yummy.

Transfer veggies to the crockpot. Add in all the seasonings. Pour in the six cups of water. Cover, and cook! This will require 3-4 hours on the “high” setting or 6-7 hours on the “low” setting. I actually did two hours on high to start, then reduced to low for 3 hours. Stir the soup every now and then.

Serve into bowls, grind some salt on top if you like, and enjoy! This is the perfect warm comfort soup, to please vegans, vegetarians, and meat-eaters alike! It also keeps really well in the fridge as leftovers.

Crockpot Vegan Split Pea Soup

What’s your favorite winter meal to make in the morning so it’s done in time for dinner?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: