Smokey Split Pea Soup

The smokiness of this soup reminds me of the flavor of cured meat. Since adopting a vegetarian lifestyle, I discovered that I can use liquid smoke to recreate the same flavor. Liquid smoke is very concentrated and just two shakes is all you need for an entire pot of soup.

Makes 8 servings                               

Ingredients:

2 1/2 cups dry split peas, soaked for 6 hours in cold water

(Change water every 2 hours.)

3 T. olive oil

2 red onions, chopped

1 head of garlic, sliced

3 carrots, diced

6 stalks celery, diced

1/2 cup white wine

10 cups water

2 bay leaves

2 vegetarian bouillon cubes

2 dashes of liquid smoke

salt & pepper

Procedure: 

After you've soaked your split peas and chopped all the vegetables, it's time to turn on the stove to a medium flame and add olive oil in an extra large pot. Throw in your mirepoix (the French word for a carrot, onion, celery mixture-mine has garlic added.) and saute for 15 minutes stirring every few minutes. Deglaze the bottom of the pot with the white wine and cook for 1 more minute. Add the split peas and stir. Then pour in all the water, the bay leaves, & the bouillon cubes. Cover the pot, turn the flame up to high, and bring to a boil for 20 minutes. You'll want to be cautious that the soup doesn't boil over! Then, turn down to simmer for 2 hours, stirring every 20 minutes. Try a split pea after 90 minutes to see how soft they are. It's important that they cook all the way through. Once finished, remove pot from heat and shake in the liquid smoke. The final step is to puree the soup with an immersion blender until smooth.

Enjoy with a piece of hearty grain bread.