Emily Russell | OKC Veggie

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Whether you’re a vegan, vegetarian or just trying to eat less meat, these recipes are for you. My goal with OKC Veggie is to show people that cooking delicious vegetarian food is achievable, accessible and seriously satisfying. Enjoy!

Emily Russell | OKC Veggie

Split Pea & Sweet Potato Soup

Split Pea & Sweet Potato Soup

Cooler weather is fast approaching, and so is the best time of the year — soup season! At the risk of sounding like an 85-year-old who can’t chew, I’ll readily admit soups are some of my favorite foods. They’re easy to make, you can load them with tons of vegetables + plant-based protein, they’re filling and they come in so many varieties! I’m definitely one of those people who eats soup all year round.

Split Pea & Sweet Potato Soup | OKC Veggie

This Split Pea & Sweet Potato Soup is a true powerhouse of the soup world. It has a lot going on, but the flavors all come together into one beautiful dish. To pump up the earthiness and umami, we added a dash of soy sauce + dried mushroom powder. A little goes a long way, but it makes all the difference! The soup is naturally gluten-free and vegan, but you could also serve it with some crusty bread or a sprinkling of shredded Parmesan.

This soup is also perfect for meal prep. I made a batch one Sunday night a few weeks ago, turned the crock pot on before I went to bed and it was hot and ready for me the next morning. The recipe makes quite a bit, so you’ll even have enough for lunches throughout the week! Say cheers to fall with this hearty Sweet Potato & Lentil Soup.

Split Pea & Sweet Potato Soup | OKC Veggie

INGREDIENTS

  • 1 lb. split peas

  • 1 sweet potato, peeled & cut into 2-in. cubes

  • 3-4 large carrots, peeled & diced

  • 2 leeks, sliced lengthwise & chopped (whites only)

  • 1/2 red onion, diced

  • 3 celery ribs, sliced lengthwise & diced

  • 4-6 cloves garlic, minced

  • 1/4 c. fresh parsley, minced

  • 1 t. smoked paprika

  • 1 t. dried mushroom powder

  • 2 T. nutritional yeast

  • 1/2 t. white pepper

  • Pinch of salt

  • 1 T. soy sauce or tamari

  • 2 bay leaves

  • 1 c. dry white wine

  • 6 c. vegetable broth

STEPS

1) Add all ingredients to a slow cooker. Cover and cook on low for 8 hours.

2) Remove lid and adjust seasoning as needed. Remove bay leaves before serving.

Split Pea & Sweet Potato Soup | OKC Veggie

Loving this slow cooker Split Pea & Sweet Potato Soup? Then check out other top soup recipes below!

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