vegan split pea soup


Photo1There really is something special about the first snowfall of the year.


After drinking way too much hot chocolate and watching the snow come down from the comfort of our living room, the boys and I packed our bags and headed to the mountain. A family snowshoe was in order!Photo1

We hiked in about 3 miles so Taylor could check out a spot for some backcountry skiing. The trail was beautiful and I almost forgot how much I hate the thought of Taylor backcountry skiing.  I am a bit over-protective!

Photo1We hiked, we climbed, and we rested.  Snowshoeing can be really challenging. I thought of our workout as good preparation for the farm season.  We can’t afford to sit on our butts all winter or this spring will be a rude awakening!

Photo1Once we got home we were starving.  The snow was still falling and we were in the mood for something comforting.  It only took me a second to think of what to make.

IMG_1297This bowl of split pea soup feels like a giant bear hug.  It warms you from the inside out.  I can imagine making batches of this in the early springtime when the weather is still cool and Taylor and I come home wet and cold from the farm.

Even though this may be the ugliest bowl of soup, it is one of my all-time favorite recipes.   My love for split pea soup comes from my dad.  He makes a similar version but with bacon and ham. Feel free to add whatever you fancy to this recipe!

IMG_1302We topped our soup with homemade croutons.  It was perfect.

Cozy Split Pea Soup (serves 8)

*3 cups dried split peas, rinsed and picked over

*6-8 cups vegetable stock (or water)

* 3 large russet potatoes, scrubbed and cut into 1/2 inch pieces

*7 large carrots, cut into 1/2 inch pieces

* 1 large yellow onion, finely chopped

* 3 celery ribs, cut into 1/2 inch pieces

* 2 cloves of garlic, minced

* 1 tsp dried thyme

* 1/8 tsp crushed red pepper flakes (more if you like it spicy)

salt and pepper


In a large soup pot combine the split peas, carrots, potatoes, onions, garlic, celery, thyme and crushed red pepper flakes with stock or water.

Bring to a boil.  Reduce heat and cover pan partially.  Simmer for about 1 hour.  Add water if the soup is too thick.  Scrape off foam as needed.  The longer the soup simmers the tastier it gets! Serve warm with bread, crackers or a nice salad.  Sprinkle salt and pepper as needed. Enjoy.

OLYMPUS DIGITAL CAMERAAnd for those of you who were curious about Henry’s new friend, his name is Mansfield and he and Henry are like two peas in a pod. Henry is making friends faster than we are in our new town!

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6 Responses to vegan split pea soup

  1. mary ann says:

    I was wondering about Mansfield! He and Henry are pretty cute together!
    I’ll try your split pea soup soon. There is nothing like a thick homemade soup and some homemade bread when the weather turns cold.
    What views you have! Awesome!

  2. BEB says:

    Fabulous photos! Thanks for sharing/posting! Love Henry! Makes me want one just like him but I think he’s one-of-a-kind.

  3. Trish says:

    Henry is soo gorgeous. Brings back happy memories of my Mookie who looked alot like him. Now I am making happy memories with Rex, Saffy, Dez and the Hound Dog. Can’t imagine life without a dog! My husband and I both love your pics of Henry.

    Looking forward to hearing about your work at the farm in the Spring. I can just imagine the early spring evening you mentioned, smelling like damp earth, with the warmth quickly leaving as the sun goes down.

  4. Beth says:

    Long live Henry and Mansfield!

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