The best vegan split pea soup ever!!

Okay, so I admit that split pea soup isn't very photogenic, but I assure you that this is so very delicious! I made this last night for dinner and just had to get it up ASAP because it's so yummy. In fact, I'm going to serve it as part of my Thanksgiving menu.

This is such a great dish to prepare for carnists to show them how comforting and tasty vegan food can be. And who would have known you could make the best split pea soup ever without using a slaughtered pig bone? The secret? Vegan ham! On with the recipe!!

Split Pea Soup

1 onion, diced
3 cloves garlic, minced
2 TBS olive oil
1 package (8 slices) vegan ham, diced (I used Yves brand)
1 TBS dried ground sage
1 TBS dried thyme
1 TBS dried oregano
1 tsp black pepper
1 vegan vegetable bouillon cube
2 C unsweetened soy milk
2 C dried split peas, pre-soaked overnight
6 C water
1 TBS salt
2 TBS Earth Balance

In a large pot, over medium heat, saute the onions, garlic, olive oil, and vegan ham for several minutes until onions turn translucent. Add the spices, bouillon cube, soy milk, split peas, and water. Bring to a boil, cover, and simmer for 1-2 hours, or until split peas are completely cooked and disintegrate into the liquid. Turn off the heat. Finally, add the salt and Earth Balance.


-Don't add the salt until after the split peas are cooked because it prevents them from cooking completely.

-If you have a pressure cooker, cook the split peas with the water for 15-20 minutes until they're completely cooked and disintegrated. This will dramatically reduce your cooking time. Just simmer with other ingredients for 10 minutes.

Be back soon with more pre-Thanksgiving recipes! I also have a special guest blogger coming soon!! Until then...

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