Do you feel like Split Pea Soup has a bad rep? I sometimes do. It’s not the prettiest, it’s kind of a weird color and people have haunting memories of being made to eat their peas before they could even touch their dessert. It’s definitely the black sheep of the soup world.

I was heating up a can of Amy’s Kitchen’s Split Pea Soup at work one time and passed a co-worker on the way back to my desk. “What are you eating?” he asked. “Split pea soup!” I replied, proudly showing him my bowl (because Amy makes a mean soup). His nose shriveled. “Ew,” he retorted. “The only way that would be edible is if it had ham in it.”

Wrong, my good sir. Wrong. I was even talking to my mom on the phone last night about this soup, and I could hear the skepticism in her voice. I described the soup to her, saying it sort of tastes like the lentil soup from Zoës Kitchen (because she loves that soup) and sort of like potato soup. “Split green peas, when they’re cooked, have a pretty mild taste,” I reiterated. “I just feel like anyone would like this soup.”

And I stand by that statement, folks! This soup is 100% vegan to boot (though I wouldn’t kick you out of the kitchen if you added a bit of shredded sharp cheddar on top). I served it with a swirl of sriracha, but it is perfectly delicious as is. I hope you love this just as much as me!

INGREDIENTS

1 lb. dried green split peas, rinsed
3 large leeks, chopped & cleaned
3 celery ribs, diced
3 large carrots, diced
1/2 red onion, diced
4 garlic cloves, minced
1/4 c. chopped fresh parsley
6 c. vegetable broth
1/4 c. dry white wine
1 bay leaf
Salt & pepper to taste

STEPS

1) Pour all ingredients into a slow cooker and stir to combine. Cook on low for 7-8 hours or on high for 3-4. Remove bay leaf before serving. Top with sriracha if desired!