I love making soup. First of all, for some reason, it’s nearly always a hit with my kids, which means they EAT. Secondly, there is simply nothing better than a bowl of soup and a hunk of home-baked bread. But this soup, this soup is the soup my great-grandmothers made. And probably your great-grandmothers, too, regardless of where they lived, maybe flavored differently…or maybe not. There is nothing fancy or pretentious about this soup. It is hearty and delicious. That is all.
Split pea soup (with optional hot dogs)
- 1/4 cup canola oil
- 1 onion, chopped
- 4 or 5 shallots, chopped
- 4 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, chopped
- 2 cups yellow or green split peas
- 2 quarts veg stock
- 1 cup frozen peas
- 5 vegan hot dogs, sliced (optional)
Heat a large pot or Dutch oven over medium heat. Add the onion, shallots, garlic, carrots, and celery, and saute until softened and fragrant, about ten to fifteen minutes, stirring often. Add the split peas and veg stock, cover, and bring to a boil over medium-high heat. Reduce the heat to medium-low, and simmer for an hour or so, until the split peas are soft and fairly melty. Add the peas and hot dogs, if using, and heat through. Serve with (vegan) buttered and salted bread.
And thank your great-grandmothers.