Vegan Split Pea Soup

On New Year’s day, my mother would make a sizable bone-in ham and use the leftover bone to start a delicious split soup. I was never a fan of split pea soup, and I don’t know why. I usually loved everything that my mother cooked.
Last week I had lunch with my grandchildren at a California Kitchen in Las Vegas. And I decided to try their Vegan Split Pea Barley soup and found it delicious. I decided to make Vegan Split Peas Soup when I returned home to New England.

I used Italian Farro, an ancient grain instead of barley, that I love to incorporate in my cooking. Instead of white potatoes, I used sweet potatoes, which made the soup delightful.
Autumn is a time when the leaves are changing, and cool weather welcomes the early mornings hours. Soups are a staple in my cooking repertoire, especially in autumn or winter. I also free leftover soups to reheat for a quick meal.

1 tablespoon vegetable oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
½ cup Italian farro
1 ½ teaspoons salt
4 cups water

4 cups vegetable stock
3 carrots, chopped
3 stalks celery, chopped
3 sweet potatoes, diced

1/2 cup chopped parsley

1/2 teaspoon dried basil

1/2 teaspoon thyme

1/2 teaspoon black pepper

In a large pot over medium high heat, sauté the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, farro salt, water, and vegetable stock. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.

Add the carrots, celery, sweet potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

Serve with croutons



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