Chunkalicious Split Pea Soup

Chunkalicious Split Pea Soup - 100% Plant-Based

I've made a lot of split pea soup in my time but this one came out extra chunky and delicious, thanks to that sad yellow head of wilted celery in my refrigerator. I pretty much had to do something with it this weekend, or else. A handful of fresh bolted oregano, rescued from my leggy herb garden, also made a winning contribution. Not to mention those last three, slightly hairy carrots at the bottom of the bin.

Sometimes it's hard to keep up with things...and you start to feel overwhelmed... but then inspiration strikes! Proving once again that necessity is the mother of fine cooking.

Chunkalicious Split Pea Soup

1/2 tsp coconut oil (you could also use olive oil, but coconut is more heat stable)
1/2 medium red onion, sliced thick
2-4 small cloves garlic, peeled and cut in half
1 head celery, washed and chopped in 1-inch pieces
3 carrots, scrubbed and chopped in chunky rounds
1&1/2 cups dry split peas, rinsed
5 cups water
2 tsp Seitenbacher's Vegetable Broth Powder
1/4 tsp cayenne pepper
2 Tbs minced fresh oregano, or 2 tsp dried
sea salt to taste (optional)

Melt coconut oil in a soup pot on medium heat. Add onion and saute for about 3 minutes, stirring to prevent sticking. Add garlic, celery and carrots, reduce heat and saute veggies for about 5 minutes, stirring regularly. Add split peas, water, Seitenbacher's, cayenne and oregano. Bring to just below boiling on high heat, cover, reduce heat and simmer on low for one and a half to two hours, until peas are very soft. (Check soup every 45 minutes or so and add more water if needed - you want this to come out thick but still brothy.) When peas are cooked, taste and add additional salt if desired. Bon appetit!