This soup is not only packed with flavor, but it's super easy to make too! For a plant-based soup, it is unbelievably meaty and filling!
2 cups dried green split peas, rinsed
10 cups hot water
3 tablespoons Better Than Bouillon, No Chicken Base
1/4 teaspoon liquid smoke
2 medium potatoes, peeled, small dice
2 large carrots, peeled, small dice
3 stalks of celery, small dice
1 medium onion, diced
2 cloves of garlic, minced
2 teaspoon dry mustard
1 teaspoon cumin
1 1/2 teaspoon sage
1 teaspoon thyme
1 large bay leaf
dash of allspice
salt and freshly ground black pepper, to taste
In a large pot, bring the water to a boil and add the peas. Reduce the heat and simmer gently with the lid tilted for 30 minutes.
Stir in the bouillon base, liquid smoke, vegetables, and the rest of the ingredients. Bring the soup back up to a bubble, then lower the heat and simmer for 10 to 15 minutes or until the vegetables are tender and the peas are soft.
Remove the bay leaf.
If you want your soup to have a little texture, you can serve it just like this. But if you want a cream soup, use an Immersion Hand Blender until you reach the consistency you like. If you don't have an immersion hand blender, allow the soup to cool slightly, then working in batches add the soup to an upright blender and blend until smooth. Return the soup to the pot and reheat.