Somewhere Between Summer and Fall Vegan Homestyle Soup

In the in-between of Summer and Fall, this soup has both the savory, comforting quality of split pea soup and the crisp, cool bite of fresh herbs and veggies. It’s a large recipe that can serve 6-8, but also refrigerates well.

SOUP INGREDIENTS
» 2½ cups split peas
» 1 russet potato, diced
» ½ cup quinoa (any color)
» 1 cup each diced carrots, celery, onion
» 3 cloves garlic, minced
» 2 tsps dried thyme
» 2 tsps fennel seeds
» 2 tsps sea salt
» ½ tsp black pepper, ground
» 1 quart (4 cups) vegetable broth
» 2 quarts (8 cups) water
» 1 Tbsp Tamari or soy sauce
» 2 Tbsps extra virgin olive oil
» 1 bay leaf

FRESH ADDITIONS (add at the end of cooking)
» 2 cups fresh English peas
» 1-2 ears of corn, sliced of the cob
» 1-2 stalks green onion
» 1 cup fresh parsley, chopped
» 1-2 ripe avocados

DIRECTIONS
» In a large stock pot, sauté carrots, celery, onions, garlic in olive oil with dried thyme, fennel seed, and salt. Once onions begin to soften, add dried split peas and stir well for about a minute.
» Add vegetable broth, water, and Tamari, then potatoes and quinoa, along with pepper and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for an hour, stirring occasionally.
*Tip: I like to boil at least one quart of water in a kettle before adding to the pot. This will help get the whole thing up to a boil quicker.
» Once cooked, the soup should have a fairly mushy texture.
» Add fresh peas, corn, green onions and parsley to the pot, or to each bowl individually. Avocado a la carte.