vegetarian split pea soup

April 14, 2011, Michaela Evanow, 1 Comment

Traditionally split pea soup is made with fat chunks of ham & potatoes, however, this girl doesn’t appreciate the those things in her diet, but the following recipe is perfect for me (and perhaps you).

 Spring time somehow means pea soup to me. Whether it’s spring pea soup with cream and mint with a bright green hue, or hearty, slow cooked split pea soup, I do enjoy my peas. Smoked tofu is also your friend. I tried it for the first time, and was pleasantly surprised by the sweet, gland watering smokiness wafting from the stove. It think it could win over the biggest tofu critic (although the soup does still keep the tofu moist–so if you like to cook the tar out of tofu to hid the tenderness of it, not for you). In this soup, it mimics smoked meat to perfection.

I’ve adapted this recipe, giving the bulk of the soup some protein and leafy greens instead of nutrition-less potatoes.

Yellow Split Peas.

Split Pea Soup with Smoked Tofu (inspired by split pea soup from Eat, Drink and Be Vegan)


  • 2 tbsp olive oil
  • 2 cups onions, diced
  • 1 cup carrot, diced
  • 1 can (15 oz) pinto or romano beans, drained and rinsed
  • 1 cup black kale, chopped
  • 3 large cloves of garlic, minced
  • 1/2 tsp salt
  • fresh black pepper to taste
  • 2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 1/2 tsp paprika
  • 2 cups dried yellow split peas (or green!)
  • 4 cups vegetable stock
  • 6 cups water
  • 2 bay leaves
  • 1 (225 g/8oz) package smoked tofu (I use Soyganics)
  • 2 tbsp fresh lemon juice


In a food processor, blend chopped fresh kale, beans and 3 tbsp vegetable stock until smooth, but still somewhat chunky. In a large pot on medium, add olive oil, carrots, onions, garlic, and spices. Stir to combine, cover and cook for 5 minutes, stirring a few times. Add split peas, along with kale & bean mixture. Stir well. Add stock, water, bay leaves and bring to a boil. Once boiling, reduce heat to medium low (if you have gas range, reduce to low), cover and simmer for 30 minutes. Add cubed smoked tofu, stir and cover again, simmering for another 18 minutes or so. Soup should be thickened and peas thoroughly cooked. If you want it to thicken some more, take off the lid and simmer for another 10 minutes. Add lemon juice, and season with salt and pepper if desired.

healthy & hearty.

1 Comment

  • Reply Beverley Nash April 17, 2011 at 6:25 PM

    Can you be my personal chef? Love it!

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