The easiest way to do this recipe is in a crock pot, though a soup pot on the stove works fine too! If you decide to make it in the crock pot, fry your veggies before adding to the crock.
This is traditionally made with a piggy bone, but I think the maple syrup and smoke do a good job of bringing those flavours without hurting anyone 🙂
Start by heating the oil in the pan while you chop the onion, then chop and add each as you go.
- 1 onions, chopped
- 3 carrots, chopped
- 2 medium potatoes, chopped
- 3 stalks celery, chopped
- 2 tsp mixed herbs (I like savory and marjoram, though plain old italian spice will work well here).
Once fragrant and the onions are translucent, transfer to crock pot if using (or add water to soup pot if frying them directly in the pot)
- 2 Litres (8 cups) of Broth (or water + bouillon)
- 1 TBSP maple syrup
- 1/4 tsp smoke
- bay leaf
- 2 cups split peas
As always, taste it every so often until the peas are disintegrated and the soup is smooth.
When ready, top with a little smoked paprika and some faux bacon crumbles (tempeh bacon or coconut bacon)
Be sure to serve with fresh bread (or at least good bread/buns!)