Vegan Yellow Split Pea Soup
The split peas are yellow here because they Goya aisle was sold out of the green ones. It makes no difference. Close your eyes and it tastes just like traditional green split pea soup made with ham hock, but it’s totally not.
1 large onion, medium dice
10 cloves garlic, sliced
6 oz. smoked tempeh (or Fakin’ Bacon)
½ lb. carrot, chopped
6 stalks celery, chopped
1 T Adobo
1 T Turmeric
½ t ground cinnamon
2 t hot paprika
1 lb. yellow split peas
12 cups vegetable broth
Salt and pepper to taste
Coat the bottom of a large soup pot with olive oil and turn the heat to med-high.
Add the onion and a handful of kosher salt, stir and coat with oil, sauté for 5 minutes. Add the garlic and sauté until fragrant.
Add the tempeh, carrots, celery and spices, stirring to combine. Sauté 5 minutes, or until the vegetables are tender and there’s a strong bacon smell.
Add the split peas, stirring to combine. Add the veg broth. Bring to a boil, reduce to a simmer. Cover and cook for 1 hour.
Turn the heat off. Use an immersion blender or work in batches using a blender to puree soup. Taste to seasoning and adjust if needed. Garnish with pesto and serve.