Description
A hearty and flavorful vegan split pea soup made in a Dutch oven, featuring smoky tofu for a satisfying, plant-based meal perfect for cold weather.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium Yukon gold potatoes, peeled and cubed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- 2 cups dried green split peas, rinsed
- 6 cups vegetable broth (low-sodium preferred)
- Salt and black pepper to taste
- 1 14-ounce block smoked tofu, cubed or shredded
- 1 tablespoon soy sauce or tamari
- Chopped fresh parsley (for garnish)
Instructions
- Prepare the smoked tofu: Pat the tofu dry. Cube it or shred it. Sauté the tofu in a lightly oiled skillet or directly in the Dutch oven until golden brown (5-7 minutes). Add soy sauce and coat. Set aside.
- Build the flavor base: Heat olive oil in your Dutch oven over medium heat. Add diced onions and cook until softened (5-7 minutes). Add garlic, carrots, and celery; cook for another 3-4 minutes.
- Add peas and broth: Stir in the dried split peas, bay leaf, thyme, and smoked paprika. Pour in the vegetable broth, scraping up any browned bits. Bring to a boil, then reduce to a simmer.
- Simmer the soup: Cover the Dutch oven, leaving a slight crack for steam. Simmer for 50-60 minutes, stirring occasionally, until the peas break down and the soup thickens. Add the cubed potatoes halfway through the simmering time.
- Season and add tofu: Once the soup is thick and creamy, season with salt and black pepper. Stir in the sautéed smoked tofu and simmer for 5 more minutes.
- Serve and garnish: Ladle the Dutch oven split pea soup into bowls. Garnish with fresh parsley. Serve with crusty bread or your favorite accompaniments.
Notes
- This soup keeps well in the fridge for 4-5 days and often tastes even better the next day.
- For a more rustic texture, shred the smoked tofu instead of cubing it.
- Ensure your Dutch oven has a lid for proper slow cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: Estimate based on ingredients (e.g., 350-450)
- Sugar: Estimate based on ingredients (e.g., 5-10g)
- Sodium: Estimate based on ingredients (e.g., 400-600mg)
- Fat: Estimate based on ingredients (e.g., 10-15g)
- Saturated Fat: Estimate based on ingredients (e.g., 2-4g)
- Unsaturated Fat: Estimate based on ingredients (e.g., 8-12g)
- Trans Fat: Estimate based on ingredients (e.g., 0g)
- Carbohydrates: Estimate based on ingredients (e.g., 50-60g)
- Fiber: Estimate based on ingredients (e.g., 15-20g)
- Protein: Estimate based on ingredients (e.g., 20-25g)
- Cholesterol: Estimate based on ingredients (e.g., 0mg)
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